So far this month I've made this yummy soup twice. It is unexpectedly delicious!
Until a few years ago I hadn't tried Butternut Squash Soup, when I was introduced to it by my good friend Gail Jones. She shared this super recipe with me and now we are hooked! Even my husband who otherwise is not a squash eater enjoys this mild, slightly sweet Autumn soup.
I've seen other recipes that are difficult to prepare, this one is SOOOOO easy! You do have to plan in advance as the squash does take about 1 1/2 hours to bake, but the actual preparation is very simple.
Autumn Butternut and Granny Smith Apple Soup
3-4 pounds of Butternut Squash (usually one large)
3-4 Granny Smith apples
fresh thyme
2-15 oz cans chicken stock
1 can evaporated skim milk
1 1/2 t garlic powder
salt
pepper
garnishes / toppings: pine nuts and sour cream
Quarter the butternut squash and place on a cookie sheet to roast. Spray lightly with Pam cooking spray. Roughly chop a couple tablespoons of thyme and sprinkle onto the squash. Roast in a 350 degree oven for 1 1/2 hours or until tender. Midway through baking the squash, peel and core the apples, add to the cookie sheet - sprinkle apples and squash with salt and pepper and 1 t. garlic powder. Continue roasting for another 30-40 minutes until apples are soft also.
Scrape meat of the squash off the skins into a blender, discarding about 1/2 the thyme. Place roasted apples also into the blender. Add one can of chicken stock and puree apples and squash until mostly smooth. Transfer puree to a soup pot, continue adding the rest of the chicken stock and the can of evaporated skim milk, whisking in the liquids until smooth and the right thickness that you prefer. You can thin with additional water or regular milk to your preference. Add additional salt, pepper or garlic salt to taste. (I don't usually add any more).
Serve heated through with garnishes of sour cream and pine nuts.
Enjoy!
This is making me crave it again, guess I better stop at the store for more butternut squash . . .
