Happy Monday! Hope you had a great weekend. Ours was crazy busy–we’ll fill you in on a part of that tomorrow. Which reminds me: don’t forget to subscribe to our blog before noon tomorrow, so you can have a chance at winning “Our Favorite Things” subscriber box!
As you can tell from our giveaway items, we love things having to do with food! And soups definitely fall into that category. I really love squash soup, and Tara’s Butternut Squash Soup is my favorite! Our mutual friend, Jane, gave me her recipe a few years ago, and I was shocked when all of my girls not only liked it, but completely devoured it!
Prior to this recipe, I had never cooked a squash before. And I don’t mind telling you that I was intimidated! Jane advised me to simply rinse the squash, pat dry, and cook it, whole and uncovered, on a rimmed pan for 30 minutes at 375 degrees. This will make it soft enough to peel and cut. I use an electric knife for everything from watermelon to meats, so feel free to cook the squash an extra 5-10 minutes if you’d like it to be softer and easier to cut.
Butternut Squash Soup
by Tara Laudie
2 T butter
1 c chopped onion
2 1/2 pounds butternut squash (one medium), peeled, cubed, and seeded
1/2 Granny Smith apple, peeled, cored, and diced
4 c chicken broth
1/2 c apple cider
1 1/2 t salt
1/2 t fresh thyme (or 1/4 t dry)
1/4 t fresh ground pepper
Melt butter in stock pot over medium high heat.
Add onions. Saute five minutes.
Add squash and apple. Saute five minutes.
Add everything else, and bring to a boil.
Reduce to simmer, cover, and cook 30 minutes until squash is tender.
Remove from heat. Puree to smooth consistency.
I use an immersion blender to puree the soup. If you use a traditional blender, make sure to vent the lid and keep a towel over the blender to prevent the hot soup from splattering.
This soup is excellent as leftovers, and it also freezes well, so feel free to double the batch if you’re so inclined!