Ingredients:
1 medium butternut squash, peeled, seeded, and cut into 1" pieces
3 medium tart apples, peeled, seeded, and cut into 1" pieces
i medium onion, chopped
salt
pepper
rosemary (1-2 tbs. chopped fresh)
3 bay leaves
32 oz. chicken or vegetable broth
16 oz. water
1/4 c. heavy cream
Add all ingredients to a large, heavy saucepan. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until squash is soft.
Puree mixture in food processor (or in batches in a blender) and return to saucepan. Reheat over low heat.
Before serving, stir in heavy cream.
Why I love it: This soup smells like fall. Also, the simple ingredients are almost always on hand since they can sit on my counter for so long without spoiling. This soup also freezes really well.
How I serve it: Some bacon crumbles and a dollop of sour cream make this soup so tasty! I like to have a big slice of crusty bread to dip, too.
I have made this soup before and it is great. Have you ever made chili in a bag? Make chili and then buy a bunch of cool ranch doritos in the smaller bags (but not the super small). Open up bag and throw in the chili. Eat with spoon out of the bag. It's good not to have blazing hot chili BTW. Awesome!!!
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