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From a recipe by Ann (PhilsAnn) in Parsonburg, Maryland
on the Farmgirl Connection™.
Butternut Squash Soup
Prep Time: 15 minutes
Cook Time: 35 minutes
Makes: 6 servings
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2
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T butter
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1
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cup chopped onion
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2
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garlic cloves, minced
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2
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medium butternut squash (or other winter squash), peeled, seeded, and cut into 1″ cubes
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½
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Granny Smith apple, peeled, cored, and diced
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3
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cups low-sodium chicken or vegetable broth
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1½
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cups apple cider
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¼
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cup apple brandy (optional)
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1½
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t salt
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1
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t minced fresh thyme or ½ t dried
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½
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t pepper
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- In a large pot, melt butter over medium heat. Add onion and garlic, and sauté for 5 minutes. Add squash and apple and sauté another 5 minutes.
- Increase heat to high, add remaining ingredients, and bring to a boil. Reduce to a simmer, cover, and cook until the squash is tender, about 30 minutes.
- Remove from heat. In two batches, transfer soup to a blender and puree until smooth. Return to pot to warm.
Soup can be held in refrigerator for up to three days or frozen.
Tip:
Butternut and other winter squash have very hard skin and can be intimidating to peel if you try to peel them whole. This is what I do instead:
Cut the squash into bite-size pieces with a heavy knife, then use a small paring knife to peel the pieces individually, OR cut the squash in half, roast it, and scoop out the flesh with
a spoon.
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