Butternut Squash Soup

It just isn’t fall until you have butternut squash soup. I am going to serve this at Thanksgiving this year since our group will be very small. This recipe is quick and easy, especially if you can find the butternut squash already peeled and cubed in your produce department. Trader Joe’s usually always has it in stock. If you want to save money, a large 2 pound butternut squash will do just fine. They are difficult to peel so be careful when peeling it.

Butternut Squash Soup

2 pounds of butternut squash peeled and cubed into one inch pieces

6 cups of chicken stock (48 ounces)

1 medium onion, or 2 large shallots

1 large Granny Smith green apple, peeled, cored and diced

2 Tablespoons of butter

Pinch of nutmeg (if desired)

Fresh Chives for garnish, or just for fun, I sometimes use fresh popped popcorn. You can use whatever you like for garnish. The chives add flavor but feel free to use creme fraiche, sautéed prosciutto or bacon, etc.

Melt butter in pan and add onions or shallots and green apple. Sauté until the mixture is soft, about ten minutes. Add butternut squash and chicken broth and cook until the squash is soft, about 25 minutes. Blend with an immersion blender or regular blender until puréed. Taste and add salt, if desired, pepper and nutmeg. Add fresh cut minced chives and serve. Serves 4-6.