Something Delicious For You !

“You don’t have to cook fancy or complicated masterpieces ~ just good food from fresh ingredients.”  ~ Julia Child

I don’t know about you, but when the weather turns rainy and cold, it is soup time in our home. So, since I made this delicious soup this week, I thought you may enjoy it also.  It is  super easy, and is wonderful served with a salad and crusty bread.


Butternut Squash Soup


One – 2 to 3 pound butternut squash, peeled and seeded

4 Tbls. butter

1 medium to large onion, chopped

6 cups chicken stock

1/4 cup half and half, or heavy cream

1 large granny smith apple, peeled, cored and roughly chopped


salt and pepper

sour cream and croutons for serving, optional

Cut squash into 1-inch chunks.  In a large pot melt butter, add onion and cook until translucent, about 8-10 minutes.  Add squash, chicken stock and apple.  Bring to a simmer and cook until squash is tender, about 20-25 minutes.  Next, you can do 1 of 2 things:  1) with a hand potato masher, mash squash and apple until the chunks are smaller.  Then with a stick blender, blend until completely smooth. Start blender on low, slowly moving up and down, to avoid a mess.  Or:  2)  With a slotted spoon, remove squash and apple chunks, process until smooth in a blender and then return to the chicken stock.    Add, cream or half and half, about 1 tsp. of nutmeg, 1 tsp. salt, 1/2 tsp. pepper. Stir well and taste.  Return to a simmer, just until steamy hot.

Ladle into bowls, top with a dollop of sour cream and a few croutons (optional).  If you enjoy nutmeg, you can sprinkle a little extra on the top. Bon Appetit !


Best Wishes For A Wonderful Weekend !


Au Revoir,


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All photos:  Pinterest

13 thoughts on “Something Delicious For You !

  1. Sandra, I can’t think of anything better than a hot bowl of soup, especially butternut squash! Thank you so much for the recipe! Wishing you a beauty-filled weekend!

  2. I have a large squash ready for this! I do have a cheating method – I put the squash on a baking sheet – no piercing, nothing – cook like a baked potato in the oven for almost 1 hour at 350. Take out and it cuts in half like butter. Scoop out seeds and the skin peels off with ease. Makes the preparation a lot easier. Yum!!

    1. Anne: I imagine roasting the squash does make preparation easier – I wonder though, if you may loose flavor by not cooking the squash in the chicken broth. We would have to do a taste test!!

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