Description

I first shared this soup in November 2012 and since then, it’s been one of my favorites to make during the fall. My friend Jojean shared this recipe with me way back then, and it’s just as good today as it was the first time I made it. I now make it and use a garnish of crispy bacon, but you can absolutely omit that and use sour cream per the original recipe too (or use both!). Either way, it’s great on it’s own but extra wonderful alongside a sandwich.

Ingredients

1 butternut squash, peeled and chopped into chunks
1 onion, chopped (I typically use red)
3 apples (use whatever you like/have on hand), chopped into chunks, I don’t peel
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…I almost always add a little cinnamon)
2-3 splashes of milk or cream
Crispy bacon or sour cream to garnish

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Instructions

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 a bit of chicken stock to get things moving and blended (up to all of it).
After it’s blended to your liking (we like to keep ours chunky but you can make it more creamy if you prefer), add it to a large pot over medium-high heat along with the rest of your chicken stock and spices (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 or crispy bacon.