So I went into this planning to make butternut squash soup and ended up with this. It’s pretty much just butternut squash soup with apples, but it tastes SOO freaking good.
Seriously my mom and I ate the whole thing in like 2 seconds. I also added some carrots and sweet potato I had in my fridge which made it even sweeter, but they’re not necessary. This soupdefinitely has more of a squash consistancy, but you can add more broth if you want it to be less thick. This would make for an awesome Thanksgiving dish!
1 Teaspoon olive oil
1 clove garlic, minced
1/2 cup of chopped onion
1 teaspoon cinnamon
1/2 teaspoon of salt (not necessary if broth has a lot of sodium)
1/2 teaspoon of black peppe
3 cups of vegetable broth
1 1/2 lbs of butternut squash
2 sweet potatoes, cooked and peeled (optional)
5 baby carrots, chopped (optional)
2 apples, cored and peeled (NOT optional)
Saute olive oil, garlic, onion and carrots in a large pot for about 10 minutes, or until carrots are soft.
Bake apples in oven until they are fairly mushy.
Add the cinnamon, salt, pepper, broth and squash to the pot and bring it all to a boil. Reduce heat and let it simmer for about 20 minutes, or until the squash is tender.
Add the apples to the pot and begin mixing and mashing up the apples and butternut squash.
Keep mixing until it has a squash/soup constancy.
Garnish with some walnuts and fresh sage if desired! (Feel free to add some walnuts to the whole mix for an extra crunch).