Nothing warms a winter weekend (and the heart) like a bowl of soup! We have been delighted to have many soups served to us this winter and wanted to spotlight them all! We will spotlight one favorite No Fuss soup each Saturday during the remainder of winter. This butternut squash soup has a delectably happy yellow color that will brighten the darkest winter days. Pour it into a bright colored bowl and you’ll know spring is just around the corner. Even if you are not the biggest fan of butternut, you should try this divinely easy recipe! It is delicious and will leave in line for seconds! Serve it piping hot and paired with a toasted panini or flatbread!
Butternut Squash Soup
by Alison Daines
1 Butternut Squash, cubed
2 Onions, chopped
4 Green Apples (other apples work fine too if that’s what you have- but for some reason, green is best)- peeled and chopped
1 Carton Chicken Stock (sometimes you need a little more if the squash is super big)
Butter or Sour Cream optional
Fresh Sage
Saute chopped onions in olive oil (butter is very good in this recipe, sometimes I mix love oil and butter just to get the flavor) until translucent. Add squash and apples and stir together for a minute, then add the stock and boil until squash is tender. Puree vigorously with an immersion blender. I also like to swirl cream in it when I’m feeling it. Garnish with chopped sage or a sprig of thyme.
