Soup Season Delight

Winter squash varieties are known for their vibrant colors, unique shapes, and bumpy rigid skin. Notable types include butternut, acorn, spaghetti, honey nut, and delicata. Contrary to its name, winter squash is grown during the warmer months. It is harvested in the fall with its tough, mature skin allowing for storage during the colder season hence the term “winter squash”. Winter squash can be enjoyed in a variety of recipes beyond its harvest season. One delightful way to savor its flavor is in soup.

Cozy up in with this delicious winter squash soup prepared by chef Christine of The Empty Nest Kitchen. This fragrant soup pairs the nutty, sweet taste of butternut squash with the crisp tart flavor of apples. This soup not only boasts exquisite flavors but also offers the the convenience of easy preparation and freezing making it a great week night dinner served with a fresh salad.

Butternut Squash Soup

Ingredients

• 1 Tablespoon butter or olive oil

• 1 medium onion, diced

• 1 medium butternut squash, peeled, seeds removed, and cut into 1 inch cubes

• 1 large apple, peeled and diced

• 1 cup apple cider

• 5 cups chicken broth

• 2 teaspoons dried thyme

• 1 teaspoon dried sage

• 1 teaspoon salt

Directions

• Place a medium-large pot over medium heat. Add butter or olive oil.

• Add onion. Sauté until soft about 8-10 minutes.

• Mix in squash, apples, salt, thyme and sage.

• Add broth and cider. Bring to a boil. Reduce heat to medium-low. Cover and simmer until squash and apples are tender, stirring occasionally. About 30 minutes.

• Working in batches, puree soup in blender. Return soup to pan. Season to taste with salt and pepper.

Blending Tips

• Fill the blender no more than half way.

• Remove the center cap from the lid and cover the hole with a towel while blending.

• Start blending on low and gradually increase speed as needed.

Enjoy!