I have always loved butternut squash soup, and I remember one day I was watching my aunt make it and she didn’t remove the peel–she just diced it, roasted it, cooked it in soup, with homemade broth, it’s perfection. I was super intrigued, and basically it gives it a richness due to reducing it, with butter, first, before adding the other ingredients and broth.
This is one of these easy fall staples that I love to have bubbling on the stove while we do our evening activities together.
Butternut Squash Apple soup
*1 butternut squash, large
*1/4 cup butter
*1-2 apples, diced
*3-4 cups bone broth, homemade preferable. I get an organic rotisserie chicken each week and simmer that to make our bone broth for the week/base for various soups. You can also add some water at the end if it’s too rich.
*1 large yellow onion
*2-3 cloves garlic.
SO the secret is to just dice the squash into small pieces, and throw it into a pot on medium heat with the butter, it will simmer away, make your house smell amazing, and reduce/start to get very soft. You’ll then, after about 20 minutes, add the other ingredients–apple, garlic, onion, etc, and a bit of the broth, continue to let it reduce, and then add more broth until it’s the consistency you want. Well, and I usually dump it in the vitamix or use an emulsifying blender to make it perfectly creamy smooth, skin and all. It feels like a miracle the first time, but I love how much more flavor and powerful nutrition/fiber you get from this method. I hope your kids enjoy it too! The apple addition was inspired this time because my daughter had leftover apple slices from her lunch…so mom wins, eventually;)
Enjoy this, with loved ones, by a fire, on a cool fall evening. I think you’ll be in heaven. Happy Fall, officially!