seriously, how can it be November? we’ve officially come face to face with blustery cold days and frequent rain storms. on my regular trip to the market, i find butternut squash on sale for just $0.99/lbs! without a recipe in mind, i decided to pick one up.
the lonely squash stared at me from the counter for some 9 days as the search for an appetizing meal played on. and then suddenly, déjà vu. this time, last year, butternut squash, counter. i recalled last year trying out a butternut squash soup recipe on some friends, which was given a mediocre review of a bit too thick for soup and more resemblant of a baby food.
how gross, i thought. but i’m sure i can do better. so this time around, i decided to axe up the recipe by replacing
sauteed apples with apple sauce and a touch of apple juice, and one additional cup of chicken stock.
the result was dreamy. the perfect creamy soup, hold the cream. a healthy take on fall with a warm cup of butternut squash & apple soup, finished with a dash of cinnamon and nutmeg.
butternut squash soup
one butternut squash (2 1/2 lbs or so)
2 cups of water
2 tbsp olive oil
3 tbsp butter
1 cup applesauce
1 small yellow onion, diced
2 cloves of garlic
1/4 c apple juice
2 1/4 c chicken stock
1 tsp kosher salt
1/2 tsp white pepper
1/8 tsp nutmeg
1/4 tsp coriander
preheat oven to 400°. slice squash lengthwise and remove the seeds. place sliced side down into baking pan with two cups of water. bake at 400° for 45-50 minutes, or until the squash is tender. remove from oven and allow to cool, until the pulp can be easily removed from the skins. this should give you approximately 3c of pulp.
saute diced onions in butter until translucent (5 mins). add applesauce and minced garlic. simmer for another 5 minutes. add chicken stock, apple juice, squash pulp, salt, pepper, and spices. whisk ingredients together and bring to a boil. lower heat to medium and reduce for about 10 minutes.
puree the soup in your food processor or food mill. keep warm over low heat and serve immediately. top with creme fraiche and cinnamon for a special treat. enjoy!