Simple Squash Soup

November 02, 2009

Squashsoup This time of year, yummy winter squash are in the stores.  I remember last year I made a delicious butternut squash soup that turned out great, but unfortunately I couldn't find the recipe again.

After a long time of reading other recipes and struggling to remember what I did last time, here's the final recipe that I ended up making this year.  I suppose you could call it a conglomerate of what's out there plus a few extras from my head.  I must say, it turned out fantastic!

1 medium butternut squash, peeled, seeded, and cubed
1 medium yellow onion, chopped
1 red apple, peeled and cubed
4 cups chicken broth or 4 cups chicken bouillon broth

In a large saucepan, cook onion in a small amount of olive oil or butter until the translucent stage.  Add chicken broth, apple, and squash.  Stir.  Add in a dash of salt, pepper, ginger, and nutmeg.  Stir, then cook until squash is tender.  Puree small amounts at a time in a blender.  Serve with roll or toast.

Voila!  A simple yet tasty fall/winter dish from scratch.

Pros of this recipe:
Very easy to do, leftovers reheat well, and even my picky-eating boys loved it.  You can also roast the butternut squash seeds the same way you roast pumpkin seeds.  Very yummy.

Cons of this recipe:
The peeling, chopping and seeding are a bit time consuming.  This the part, for me, that took the most effort.

Simple Squash Soup appeared first on Mom4Life Blog.

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