I recently acquired a Hand Blender and I have been itching to use it more. I’ve been absolutely dying to get my soup on. If you know what I mean.
And I realized the other day I had never really made anything with butternut squash before. (Gasp!) I know, right? Weird. So I had to remedy that.
Oh-and I don’t know if I got a really tough butternut squash or it this is just something that no one ever tells you but… I thought it was REALLY difficult to chop up. Raw butternut squash was quite the battle, if you ask me. I ended up wrapping mine in aluminum foil and baking it for a while, just to soften it enough to cut up. So if you run into that problem too, don’t be ashamed. Just bake that squash until he is ready to come out of his shell.
Butternut Apple Soup, serves 3-4, recipe adapted from Bon Appetit.
Needed: 1/2 chopped onion, 1 tablespoon olive oil, 1/2 teaspoon nutmeg, 2 lbs cubed butternut squash, 1 can (about 2 cups) low-sodium vegetable broth, 1 gala appple (peeled, cored, and cubed), 1/4 cup apple juice.
In a medium/large size pot or dutch oven, over medium heat saute the onions in the oil and nutmeg until they begin to soften (3-4 minutes). Add the squash, apple, broth and apple juice and bring to a low boil. Cover and reduce the heat to a simmer and just let it cook for 20-25 minutes. Now use your Hand Blender to puree the soup, you could also do this in a blender or food processor by working in batches. Be careful when you work with hot liquids as it really hurts if you splash yourself. True that.
Serve garnish with a little pepper or nutmeg, maybe a dollop of greek yogurt or sour cream. Eat with warm bread. Amen.