There's nothing like coming home from work on a rainy, cold Thursday and warming up to a bowl of homemade butternut squash soup. It was my first time making this type of soup and it's pretty easy, although I have a question for my SEVEN readers out there:
How the heck do you efficiently peel a butternut squash?
It seems to take an unnecessary amount of time...almost putting it in the same category as beets (effort vs. output; i.e. something to leave to the professionals). Once you finish the excessive peeling and chopping, this soup is pretty easy to make. Patience is a virtue.
Butternut Squash Soup
- 2 tbsp butter
- 1 cup yellow onion, chopped
- 1 large butternut squash, peeled and chopped (should yield about 5-6 cups)
- 1/2 granny smith apple
- 3 cups vegetable broth
- 1 1/2 cup apple juice
- Salt, pepper, and thyme to taste
Melt the butter over medium heat in a deep cooking dish. Once melted, add the onion and saute until translucent, about five minutes. Add the squash and apples and saute for another five minutes. Add the remaining ingredients and bring to a boil.
Once boiling, reduce to a simmer and cover with a tight fitting lid. Cook until the squash is very tender and can be cut with a fork, about 25 minutes.
Pour the mixture into a food processor and blend until the soup is very smooth. Garnish with apple slices.
Pour the mixture into a food processor and blend until the soup is very smooth. Garnish with apple slices.
My grocery story sells them peeled... it's amazing and a huge time saver! If I can't buy those, then I slice it in half, roast it with EVOO, salt and pepper, and scoop it out of the shell once cooked. PS- you look adorable in your main pic! :)
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