This weekend I bought myself a present and decided to immediately test it out on a big pot of soup, perfect for one of the first real, true fall afternoons where you really couldn’t wear flip flops because it was just too damn cold and the leaves are turning COLORS like yellow.
Butternut Squash & Apple Soup
Photo: Real Simple
Yield: 8 cups
1 medium butternut squash (3-4 lbs, cubed)
2 large Gala apples, peeled, cored and chopped into dice-sized pieces
1 Tbsp. light butter
1 small white onion, chopped
2 tsp. minced garlic
4 ribs celery, chopped
2 large carrots, peeled and chopped
4 cups reduced-sodium vegetable broth (or homemade stock if you have on hand)
Sage (as a garnish)
Salt and pepper to taste
1. Prepare butternut squash (the best instructions I’ve found for how to cook, peel and slice a butternut squash is over at Kalyn’s Kitchen) and dice into chunks.
2. Meanwhile, heat butter over medium-high and add carrots, celery, onion and garlic. Sautee until tender, then add chicken broth, squash and apples and let simmer about 20-30 minutes.
3. Add spices and puree with hand blender (or in a traditioinl blender or food processor in batches) until smooth.
Serve with a dollop of fat-free plain yogurt (pictured) or sour cream if desired.