This is a wonderful seasonal soup for the Fall, warming and aromatic.
I love it year ’round!
Ingredients
1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons extra virgin olive oil
1 medium onion, chopped
apple or pear, chopped
6 cups chicken stock
nutmeg and cinnamon
celtic sea salt
pepper, if desired
Cut squash into 1-inch chunks.
In large pot add olive oil and onion and cook until translucent, about 8 minutes.
Add squash, apple or pear and stock.
Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
Remove squash chunks with slotted spoon and place in a blender and puree, (or use your hand blender in the pot). Return blended squash to pot.
Stir and season with nutmeg, cinnamon, salt, and pepper.
i’d love to try this. it sounds great. question, how do you treat the apple or pear? is it simmered with the squash?
Where do you add the apple or pear? There is no mention of these in the directions.
Thanks
Hi Leslie and Gloria,
Thanks for your question, and you would add the fruit to the pot along with the squash..
I’ve altered the blog post, and thank you both for clarifying this:)
Holli xox
I made this soup twice this week it was so good. The whole family loved it.
Great to hear, Paula! Thanks for letting us know!
Do you use all the stock in the soup once you return the pureed squash, onion and apple to the pot? Also is that thyme that displays as a garnish on the soup?
Hi Holly, I never got an answer to my question of whether you use all the stock as it seemed like a lot of stock to me AND what is the green garnish sprinkled on the soup. Thanks
Hi GLoria,
Yes, you use all the stock- and you can use thyme, chives, or any herb you like to garnish.. Enjoy!