Butternut Squash Soup


Recently I made this soup on a chilly, fall night when I wasn't feeling great. 
Since then everyone has been asking me for the recipe and reposting it themselves, so I thought I would share it with you all! (I made enough for four people, you can always half or double it) 

Butternut Squash Soup


2 butternut squash, peeled and chopped
1 cup of baby carrots, chopped
2 green apples, chopped
1 onion, chopped
3 cups of chicken or veggie broth
1 cup of heavy cream (optional) 
salt, pepper (or white pepper) and olive oil
1 T. fresh rosemary 
1/2 t. cayenne pepper 
1/2 t. nutmeg
sour cream (optional) 

Start with chopping all your veggies.
In a hot cast iron pot, heat a drizzle of olive oil and soften the white onion. When soft, add the carrots and squash to start to soften. When soft, add the chopped apple and spices. Stir together and add the chicken broth. 
Simmer for 20 minutes on medium heat. If you check during this time and it needs more liquid add enough to cover the veggies. 
After the butternut squash is fork tender, spoon parts of the contents of the pot into a blender. 
Only fill the blender half way!!!! Hot liquids expand!!! 
blend on low until smooth. Do this to all of the soup, and add it back to the pot on ow heat. Stir in the heavy cream and let simmer 5 more minutes. If it is still to thick add chicken broth and heat till it is the consistency you like. 
Top with sour cream if desired. 

Serve with crunchy bread and crisp, fall salad. 
Serves four.   

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