The other day I found a recipe in Parents magazine that I had to try: Butternut Squash Apple Soup. It sounded deliciously different so I was a little shocked when it turned out to be unbelievable easy and tasted really good! It is the perfect blend of savory and sweet and makes me think that if fall had a flavor- this would be it. There were minimal ingredients and it tasted like a soup that had taken all day to prepare, however, it only took maybe an hour…that includes cutting, cooking and blending.
Ingredients: (these are a little different from the magazines only because I don’t measure veggies. Ever.)
- 1 Butternut squash, cubed
- 2 apples, cored and cubed (the recipe calls for certain varieties since their skin in thinner, however, I just use whatever Manfriend gets)
- 2 celery stalks, cubed
- 3 hand fulls of baby carrots (see, I told you I don’t measure)
- 1/2 onion
- 4 cups of chicken broth
In your pan, saute the onion, celery, carrots and squash. Once it gets tender (usually when the onions turn see-through) add your apples. Cook until the the apples have a little give and then add your chicken broth. Simmer until all of the veggies/fruits are tender. Let cool and blend. I topped mine with some toasted brussel sprouts. Seriously, this soup was amazing!
