Butternut Squash Soup | Simple, delicious Fall Soup

Butternut squash – is it a squash? Is it a pumpkin?  I’ve noticed in loads of foreign recipes it is called Butternut Pumpkin and well truth be told it tastes more like pumpkin than squash.  Regardless, you can make this soup with pie pumpkins or butternut squash.

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I personally have been making this soup for eight years now.  It all started after we went to a Halloween Ball at The Stanley Hotel in Estes Park, Colorado.  One of the courses was an amazing soup served inside cleaned pumpkins.  It was fabulous!  So fabulous that once I came home it became a mission to reproduce it.  Not long after I had this recipe and we’ve never looked back! It is easy to switch it up by changing the herbs you use and of course toppings are optional or can be personalized.  So many delicious options.

The soup is full of fall flavor, creamy, rich, and the sweet-tartness of the apples brings out the butternut squash flavor.  It is a fall favorite and I make it at least once a year to celebrate the Fall-Winter seasons.

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BUTTERNUT SQUASH SOUP

  • 1 butternut squash (2-3lbs), peeled and roughly chopped
  • 3 granny smith apples, peeled and roughly chopped
  • 1 medium onion, peeled and roughly chopped
  • 1 Tablespoon fresh rosemary, minced
    can substitute thyme or marjoram
  • 4 cups of broth
    (I use chicken, but vegetable or white wine would be lovely too)
  • 1-2 cups of water, if needed to cover vegetables in broth
  • 1/3 cup heavy cream
  • salt & pepper to taste

Directions: 

Butternut Squash Soup | Simple, delicious Fall Soup Butternut Squash Soup | Simple, delicious Fall Soup

Peel and dice apples and onion. Peel and seed squash and cut into chunks. Tip: I like to use a grapefruit spoon to clean the seeds out. Combine squash with the apples, onions, rosemary (or thyme, or marjoram), salt, pepper, broth and water in a large heavy saucepan. Bring to a boil and simmer, uncovered, for 45 minutes.

Butternut Squash Soup | Simple, delicious Fall Soup Butternut Squash Soup | Simple, delicious Fall Soup

Puree soup in blender or food processor. Return mixture to saucepan and bring to a boiling point. Then reduce heat and simmer on very low. Before serving, add cream. Serve hot with the topping of your choice.

I’ve served it with cheese toast, candied pecans & blue cheese, croûtons & bacon, or just some extra cream!

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Simply delicious,

ApronClad

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