Butternut Squash and Apple Soup…It’s Beginning to Smell A Lot Like Christmas!

If you’re like Moi and browsing all the fall produce at the outdoor markets, enjoying the brisk fall weather, and thinking about eating healthy for the holidays, soup is the answer! I’m a soup girl, and for TBG I usually serve it with a toasted cheese sandwich (perked up with apple slices and mustard).

This is my all-time favorite soup, and since I’ve been asked for this recipe twice this week alone, Moi is willing to share! This soup is easy enough to serve for Saturday supper but elegant enough to serve at your Thanksgiving dinner. I’ve adapted this recipe from several others I’ve used, keeping all the flavor but lowering the salt and fat. I never add milk or cream, but a dollop of sour cream swirls deliciously!

bon appetit!

Butternut Squash Soup

• Cube 1 butternut squash and bake in 400° oven for 30 minutes to soften (hint: for a price, you can buy cubed squash in your grocery)
• Brown 1 chopped apple and 1 small chopped red onion in 1/4 cup butter for 20 minutes
• Add 4 cups salt-free chicken broth (Moi uses cubes dissolved in hot water: they store easier in a tiny NYC apartment )
• Add butternut squash,  1 bay leaf, 1 tbs paprika, simmer 20-30 minutes
• Remove bay leaf, use hand mixer or blender to liquify until smooth
• Optional: Add 3/4 cup milk, heat through
• Serve with a dollop of sour cream, garnish with chopped pecans or
  chives. Freezes too!
• Can substitute 1 can of pumpkin for butternut squash