Fall is slowly arriving even if we want it or not. And I have many fall recipes to share with you. My first fall recipe is a Butternut Squash & Apple soup. If you did not know by now I am a huge soup lover. I eat soups all year around but when falls hits I make lots of them.
For those that are new to Butternut Squash it is a type of winter squash. It has a sweet, nutty taste similar to that of a pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It grows on a vine. I never knew what it was until i came to the US.
Now, this soup is very easy. If you have chicken stock around then all you have to is put all these ingredients in the pot and let it simmer and then puree. Could not be easier. Make sure you use some tart apples for the soup.
Butternut Squash Apple Soup
Yields: 6-8 serving | Prep Time: 45 minutes
1 1/2 qt of chicken stock
2 lb butternut squash cut in small cubes
2 tart apples (peeled) cut into small cubes
2 shallots chopped
1 tsp fresh rosemary or 1/2 tsp dried
1 tsp fresh thyme or 1 tsp dried
1/2 cup half and half
1/2 tsp salt
1/2 tsp ground pepper
Prepare the chicken stock or heat it up if you had some stored away. Add squash, apples, shallots, and herbs. Simmer covered for 30 minutes or until all vegetables are soft and tender.
Puree in food processor until the consistency you like. Return to pan and add half and half. Add salt and pepper and simmer for a few more minutes. Taste for any additional seasoning.