Butternut Squash and Apple Soup
Cold weather is upon us. Pumpkins and other winter squash are everywhere (well, less now that Halloween is over). Perfect time to make a nice, hot soup. You can use pumpkin or other winter squashes in this dish. I don’t really like to cook with pumpkin. I like other winter squashes, but pumpkin–not so much. I don’t know if this is because most pumpkins are grown for carving instead of taste, but as for other winter squashes, butternut is probably my favorite. The tough skin and hard flesh may put some people off working with it–but as with anything, the key is breaking it into smaller pieces. Take a look at some instructions from The Kitchn if you are having some trouble.
This soup is nice and creamy with a mild sweetness to it. I plan on making a more basic soup later this year, but I wanted something richer for this soup. The sweetness comes from adding an equal proportion of apples to squash to the soup. Apples are not the most common ingredient in soup, but they are delicious.
Go through the jump to see the recipe.
Safe To Eat 