By the end of this week, the nighttime temps here in the higher elevations will be down in the 20’s and I’ll be happy to be making this soup again. Butternut squash and apple soup, topped with a little creme fraiche is an easy and satisfying winter supper when paired with some toasted bread like cranberry walnut and a little green salad, simply dressed.
Roast off some cubed butternut squash and a little yellow onion or shallot ( milder in taste). Peel and cut 2 small apples and add to the squash after roasting. Put it all in a saucepan with some bay, some fresh thyme, cinnamon and nutmeg, salt and pepper. Cover the veggies and apples with veggie or chicken broth ( richer tasting) and boil till very soft.
Use a stick blender or regular blender to smooth it out. You can add a little cream if you want. Remember if using a regular bar blender , add the hot liquid in very small amounts to blend. Maybe about 12 oz at most, then repeat as necessary. The risk of burns is high!
Garnish and serve!