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Butternut Squash Soup

Sue Lau
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Total Time 45 minutes
Course Soup
Cuisine American
Servings 8

Ingredients
  

  • 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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