“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 !
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All photos: Pinterest