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A Simple, Seasonal Butternut Squash Soup

By Chuck Sudo in Food on Jan 24, 2008 4:00PM

2008_01_butternut_apple_onion.jpgWith four basic ingredients, you can put together a flavorful, healthy soup to sip during the deep freeze gripping Chicago. Skip the pre-made, boxed versions of butternut squash soup and opt for a very easy to prepare, from scratch version, instead. Also, no one is sure what the hell else you can do with a butternut squash.

What You Need

1 butternut squash
2 apples (Any kind you like – Gala and Golden Delicious work well)
1 onion
Olive oil
32 ounces of Vegetable stock (boxed is fine!)
cream (optional)

Split the butternut squash and gut it with a spoon. Drizzle each open half with some olive oil and place the flat, open side down on a baking tray. Put in a pre-heated 375 degree oven for 45 – 60 minutes, or until soft.

Core, peel and cut the apples into thin slices. Slice the onion thinly, as well. Place both in a non-stick frying pan on low heat and add a touch of olive oil. Cook until the onions and apples are both soft.

Put the cooked apples and onion into a blender and add enough vegetable stock to puree the mix. Set aside. Scrape the roasted squash out from its shell and into a blender, adding enough vegetable stock to puree the mix. Put the pureed apple, onion, squash and stock mixtures into a pot and onto the stove at low heat. Heat thoroughly and season to your taste (salt, pepper, etc.). For some added richness, stir in a touch of cream just prior to removing from heat.

Thanks, Laura!