On these cold winter days, nothing creates more warmth in your tummy than a bowl of soup! One of my favorite soups to make is Butternut Squash Soup. It is fairly easy to make and tastes delicious!
- Butternut Squash (one medium sized squash will do)
- 2-3 Granny Smith Apples
- Some herbs and spices Suggestions: nutmeg, cinnamon, sage, rosemary
- Olive Oil
- 1 Onion
- 2 cups of Chicken or vegetable broth
- Heavy Cream
- Extra’s: Bacon, Sour Cream and Green onion (for toppings)
- De-core 2-3 apples and place in a bowl. I leave the skins on
- Peel a butternut squash. Easiest way to do this is cut the ‘bulb’ end away from the ‘long’ end. I use a medium sized knife that is incredibly sharp to peel, but a very heavy handed knife to do the actual slicing and dicing. I also use gloves to do this, as last time a nasty film got on my hands and it took hours to come off.
- Once peeled, place in a bowl with the apples and drizzle with Olive Oil. Add your choice of spices.
- Place on a cookie sheet in an oven, heated to 400 degrees for 1 hour. It is done when you can pierce the squash with a fork easily.
- When you have about 5 minutes to go: peel and dice an onion and place in a soup pot on medium heat with a drizzle of olive oil and some nutmeg. Cook until onions are translucent.
- The squash is cooked! Place in the soup pot with the onions. Add in the chicken stock til the vegetables are just covered. Note: you can use water, but I think it greatly affects the taste of the final product!
- Start mashing all the yummy goodness together. Once you have mashed, grab your immersion blender and start blending. Note: You may use a food processor or maybe one of those Vitamix blenders. I just find the immersion blender easier to use (and less clean-up…I hate cleaning the food processor).
- Once it is all nice and blended – take the mix and strain through a strainer using a spatula, with the soup drippings going into another pot or just a bowl. This step isn’t an absolute must – but I find it makes the soup nice and creamy. If you like your soup chunky – skip this step! If you choose to strain – don’t worry too much about straining it perfectly, it will be fine!
- After you have strained the soup, take the bowl with the soup drippings and put back in your main soup pot. If you want to stretch your soup a bit – put a small glass of water in your soup.
- Next, grab your heavy cream and put as much as you life. Add a few tablespoons and taste. Some like it more creamy than others. I put approximately 175 mL in mine last night.
- Heat the soup up to boiling and then put in serving bowls. Option – garnish with sour cream, bacon bits (real not fake!) and green onion.