A mug of butternut squash soup? Don’t you just get warm and cozy thinking about it?! My girlfriend Jojean was telling me how she loves to make this on busy nights (and trust me…Jo has many, many busy nights…full-time working mom with 3 young kiddos!). She even let me taste some she had made. Delicious! Whether you eat this alone or with a delicious sandwich, this soup will warm you up heart and soul.
1 butternut squash, peeled and chopped into chunks
1 onion, chopped
3 apples (I used Braeburn…use what you like), chopped into chunks
4 cups chicken stock
Extra Virgin Olive Oil (EVOO)
Salt and Pepper
(Spice it up…cinnamon, nutmeg, chili powder, red pepper flakes…a tablespoon or so of whatever you like)
2-3 splashes of milk or cream
Sour cream to garnish
Preheat your oven to 450 degrees.
On a foil lined baking sheet, toss your squash, onion and apple pieces with 4-5 tablespoons of EVOO and lots of S&P. Roast about 45 minutes in the oven.
Remove baking sheet from oven and either put everything in a standard blender to blend or put everything in a big pot and use an immersion blender to blend. Add in chicken stock and blend. (Jojean blended hers until completely smooth but I only blended mine a tad. I like the texture of chunkier soup.) Once blended, make sure everything is in a big pot on the stove. Add in whatever spice you prefer (cinnamon for a sweeter soup…chili flakes for a spicier one). Bring the heat to medium-high and let it get bubbly and then simmer it about 10 minutes over low heat. Stir in milk the last 2-3 minutes and simmer. Remove from heat and serve with a dollop of sour cream.
That’s it! You just roast the veggies, blend them up a bit, simmer them a few minutes and you’re ready to go. The best part about this soup is how well it heats up. I put mine in the fridge and had it for lunch several days in a row. Just delicious!
Thanks Jojean. Love you girl!