This is my first blog post on here, it’s been a while since I have blogged and my first time for fun and not for school. I am always open to comments and suggestions. Does this read well? Can you follow along? Did you change anything? Is this delcious or not your favorite? Let me know!
The leaves have turned and are gorgeous shades of orange, yellow and red. They are starting to cover the ground that is already frosting over from the imminent New England winter that is approaching! As the days get colder, I often find that after a breezy walk with Hunter, I am wanting a nice hot bowl of soup to warm me up, and what better ingredients for soup to make than with fall produce!
Fall has always been my favorite season I love everything from Halloween, to the crisp air and beautiful leaves, apple and pumpkin picking and delicious squash like this one that makes up the heartiness of this soup! So join me in making one of my favorite soups and warm your body and soul!
- 1 Medium Butternut Squash
- 1 Tbsp. Light Butter, Divided
- 1-2 tsp. Olive oil, or oil of your choosing
- 2 Medium Apple, Peeled & Chopped
- 1/2 Medium Yellow Onion, Chopped
- 2 Garlic Cloves, Minced
- 1/2 Tsp. Dried Thyme
- 1 1/2 C. Reduced Sodium Chicken Broth
- 1 1/2 C. Water
- 1/4 C. Skim Milk
- Salt & Pepper to Taste
Optional Toppings: Chopped Turkey bacon or regular bacon,Pumpkin Seeds or Butternut Squash Seeds, chopped green onions or chives.
How to make it:
Preheat the oven to 400 degrees F.
Cut the butternut squash in half, the long way. Use a spoon to scoop the seeds out.
Place the squash on a baking sheet lined with foil or parchment paper.
Drizzle olive oil over each half. Season with salt and pepper to taste and place into the oven to bake for about an hour or until the squash is tender and cooked through. You will know it’s cooked through when a fork can easily ‘mash’ it.
While the squash is in the oven, melt butter in a large sauce pan over medium. Add in the onion and let cook for 1-2 minutes until it begins looking translucent. Add the chopped apples and saute until soft. Add garlic and saute until golden. Set aside when done.
When the squash is cooked through, let it cool. Once cool, scoop the flesh just leaving behind the shell, place into food processor, add in apple mixture. Puree until desired consistency. **You can alternatively leave the apple mixture out of the food processor for more texture in your soup**
In the sauce pan, add water, chicken broth, squash and apple mixture. Add Thyme and additional S&P if desired. Bring the soup to a boil over high heat then reduce to low/simmer and cover. Stir occasionally. Simmer for 10-15 minutes then remove from heat. Stir in the milk, serve with what ever toppings you wish!
( I like to bake the seeds I scoop from the butternut squash and roast w/ olive oil and use these with chopped turkey bacon and green onions!)
Hunter was hoping to test taste this soup but it’s filled with things he can’t have 😦 So he enjoyed a little turkey bacon instead!
This recipe is adapted from The Skinny Fork. If you would like to view the original recipe, follow the link: http://theskinnyfork.com/blog/butternut-apple-soup