Apple Butternut Squash Soup



I like this soup even better than the first recipe I posted. Great way to use old apples.


Butternut Squash Apple Soup


2 tablespoons olive oil
1 medium onion, diced
1 clove of garlic, 2 if big amount of soup.
1 medium butternut squash, peeled, seeded and diced into 2 inch cubes
3 apples, peeled, cored and sliced
1 teaspoon cinnamon (omit)
2 tbsp cream cheese at end to make creamy. Don't add when hot, but when warm.
8 cups stock or water

In a large pot warm oil
Carmelize onion, sautéing 10-15 minutes until golden brown
Add squash cubes, apple slices and cinnamon and cook for 10 minutes
Pour stock into pot and bring mixture to a boil
Reduce heat and simmer for 30 minutes
In a Magic Bullet or blender, puree soup in very small batches (for safety)
Serve hot

Feel free to make this soup with other types of winter squash such as pumpkin, acorn, delicata, etc.
I used a 2 ½ pound butternut squash for this recipe (weight is prior to peeling and de-seeding)
Experiment with other warming spices such as ginger and nutmeg
I used Braeburn apples in this soup; feel free to experiment with other types of apples

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