• Molly

It's Fall - Time for Butternut Squash Soup

So as most of you know, I am obsessed with soup during fall and winter. Soup is just what I like to eat for lunch and dinner, it's simple and easy and something that just soothes the soul and comforting to eat. With Thanksgiving right around the corner, this butternut squash soup is the perfect addition to your meal or just yummy to eat leading up to your meal of gluttony. This is based on a William Sonoma recipe that has been revised and is a much healthier version. Give it a try and let me know what you think!

2 Tbs unsalted butter

1 yellow onion thinly sliced

3 boxes/packages of squash - I usually get it pre-cut at Trader Joe's

1 Granny Smith apple, peeled, cored and thinly sliced

1 large container chicken broth (1 qt - add more if needed)

2 small bay leaves

1 1/2 tsp kosher salt

1/4 tsp white pepper (start with 1/8t sp and add more to taste)

1/4 tsp fresh ginger

fresh ground pepper to taste

In a dutch over or large pot over medium heat, melt butter. Add onion and cook until soft but not browned. Add the butternut squash, apple, broth, bay leaves, ginger, salt, pepper and stir to combine. Bring the mixture to a boil, then reduce heat to medium-low. Partially cover the pot and simmer for 30 minutes.

Remove the bay leaves and discard. Using an immersion blender, puree the soup directly in the pot until smooth.

Ladle the soup into warmed bowls and garnish with sage leaves and pepper. Enjoy!

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