Who doesn’t love a bowl full of Fall? We go apple picking at the place where we got married every September and this is always on the menu soon after.
Ingredients:
2 lbs butternut squash, cut into cubes (go ahead and buy the precut!)
One large apple, peeled and cut into chunks
½ medium onion, chopped
2 stalks of celery, including the leaves, chopped
2 tbsp butter
4 cups chicken or vegetable stock
½ cup apple cider
Salt
Pepper
Method:
Melt the butter over medium heat in a soup pot. Add the onion and celery and cook until softened, about 3 minutes. Toss in the squash and apples and stir in amongst the butter and cooked aromatics. Add in the stock and and cider plus any amount of water needed of the other liquid doesn’t just cover the squash. Turn the heat down to medium low, cover and let cook until the squash is tender when poked with a fork. This should take about 20 minutes, Take the pot off the heat and fully blend the soup with an immersion blender. If you do not have an immersion blender, 1) seriously consider getting one – they make kitchen life much easier and 2) puree the soup in batches in your counter top blender. Add salt and pepper to your liking. Serves 4 for a meal and pairs nicely with these Veggie Pocket Dippers.
