Butternut Squash Soup

This week I decided to try a second attempt at Butternut Squash Soup.  The first time was good, but I found a new recipe and thought… maybe this one will be even better!

Now… please note, I typically use recipes as ingredient lists so I’ll write what I did for my soup, then write the recipe.  Hopefully this will help both types of wonderful cooks out there!

Squash Apple Soup (Katie’s Version)

• 4 left over apple slices from lunch (w/ peel)
• 1/4 small onion (already sliced in freezer.. I did not chop further)
• 4 twirls olive oil
• 1/2 tsp garlic (the kind in the fridge in the jar already chopped)
• 1 large butternut squash, peeled and cubed
• chicken broth (until all veggies are covered) (I had some in a box and then for the rest I added 2 cups water and 2 bullion cubes)
• salt/pepper to taste
• dash of nutmeg
• 2 dashes of ground red pepper
• **heavy cream or milk (maybe 1/4 cup)

1. Put the first 5 ingredients in a pot on med-high.
2. Add some of the broth and allow the veggies on bottom to sauté slightly (apples/onions), maybe 5 minutes
3. Add all seasonings
4. Add remainder of broth and allow to boil (at a medium pace) until squash is soft (you might have to turn down the stove), maybe 25 minutes
5. Using an immersion blender, puree all soup until there are no more chunks. If its too thick, add more broth or some water (the soup will have plenty of flavor)
6. Add just a touch of heavy cream or milk and stir to incorporate.
7. Enjoy warm!! (or I guess cold but I’m not a fan of cold soup)

I hope you enjoy this recipe as much as I have! I’m having some of the leftovers again for lunch today and am super excited!  It would be good with more apple in it, but I didn’t have any more.

Cooking Light: Squash Apple Soup

• 3 celery ribs, chopped
• 1 large apple, peeled and chopped
• 1 small onion, chopped
• 1 tbsp olive oil
• 1 tbsp butter
• 1 garlic clove, minced
• 1/2 tsp. poultry seasoning
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 cans (14 oz each) chicken broth, divided
• 2 pkg (12 oz each) frozen cooked winter squash, thawed
• *salad croutons and grated Parmesan Cheese, optional

1. In a large saucepan, sauté the celery, apple and onion in oil and better until tender.  Stir in the garlic, poultry seasoning, salt and pepper; cook 1 minute longer.
2. In a blender, combine 1 cut broth and the vegetable mixture; cover and process until smooth.  Return to pan; add squash and remaining broth.  Heat through. Service with croutons and cheese if desired.
3. Nutrition Facts: (w/o croutons or cheese) 1 cup = 97 calories, 4 g fat (1 g sat. fat); 7mg cholesterol, 620 mg sodium; 15 g carb; 4 g fiber; 2 g protein