Over the last 2 years as we’ve grown our own winter squash, I’ve started to play with some recipes and have some favorites. This is one of those and is just so comforting when it’s cold outside! The kids love it and it’s a great side for dinner or with a grilled cheese for lunch!
Butternut Squash Soup
2 butternut squash or 1 argonaut (one of our favorites), cut in half and deseeded
4 granny smith apples, peeled and chopped
1 Tablespoon of butter and olive oil
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
4 cups vegetable or chicken broth
2-3 Tablespoons of heavy cream
1. Preheat over to 400 degrees and roast squash flesh side down for 30-60 minutes until a fork a pierce through all areas. Once the squash a cooled enough, flip the squash over and remove the flesh. This can be done a few days before you make the soup if you’d like.
2. In a heavy pot (I use my dutch oven, a cheaper option here), sauce the apples in the butter and olive oil, about 5 minutes.
3. Once apples are softened, add the squash, spices and broth. Simmer covered, for about 15-20 minutes.
4. Using an emersion blender, puree the soup until smooth. (You can use a regular blender for this part too, just remember to be very careful and not over fill your blender. You’ll have to work in batches.)
5. Add cream, salt and pepper to taste and Enjoy!
I add pepitats to the tops sometimes for an extra crunch. You could also put plain croutons on top too if you’d like.
