Butternut squash soup is perfectly creamy with apple and French  herbs and makes a wonderful autumn warmer.

Butternut Squash Soup

By Sue Lau | Palatable Pastime

Butternut Squash Soup is my recipe of the day with the blogging group #SoupSwappers! And this one is for French soups right before Thanksgiving, with winter squash abundant and getting ready for the snowflakes to fly in the next  few weeks, we’re going to need something  rich and comforting to keep us warm.

And with the approach of winter also comes the winter holiday season.  So I try my best  to get in the mood for it.  Sometimes music helps. And this one is perfect, as today I am making a holiday recipe (pink cranberry fluff) to post with #SundaySupper this week. And it has marshmallows in it–out  the wazoo.

You’ll  have  top let me know on Sunday if the #MusicMagic worked and made the recipe taste any better than usual. And usual is right, because this is another of those “similar recipes” which every time you see a recipe for it,  it is always different, but always tastes exactly the same. Something  weird about that, right? *laughs*

The squash soup is also like that in an eerie sort of way, except my version is best. And you might wonder how I actually know that. Well, it’s because I tasted it (and I eat everything I make, so…). It does have some cream in it (I know some people don’t) but I like the richness cream imparts and am not particularly worried about it. If I want to ditch fat in my diet, I’ll get rid of chips. 😉

I also did not add nutmeg to mine, which is a common seasoning. Or cinnamon. Believe me, not every winter squash or sweet potato needs those added. And I have been seasoning much with herbes de provence lately, as it is very useful in many recipes.

I also used a stick blender in this, but you certainly can puree it in a blender or food processor.

Butternut Squash Soup

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Butternut Squash Soup

Butternut Squash Soup

Sue Lau

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Total Time 45 minutes mins

Course Soup

Cuisine American

Servings 8

Ingredients

  

1x2x3x

• 1-3/4 to 2 pounds butternut squash (peeled, seeded and diced)
• 1 medium apple (peeled, cored and chopped)
• 2 tablespoons olive oil
• 2 cups chopped onion
• 1-1/2 teaspoons chopped garlic
• 2 teaspoons dried herbes de provence
• 4 cups vegetable stock
• 1/2 cup heavy cream

Instructions

 

• Peel squash, remove seeds and dice; set aside along with chopped apple.
• Heat oil in saucepan and saute the onion and garlic with herbes de provence until the onion softens.
• Add squash, apple, and vegetable stock.
• Bring soup to a boil, then reduce heat, cover and simmer for 30 minutes.
• Puree with a stick blender or allow to cool somewhat before pureeing in a blender or food processor.
• Add cream to soup and heat gently before serving.

Notes

From the kitchen of palatablepastime.com

Keyword winter squash

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