Nothing is better at warming me up in the winter then soup. As much as I try to embrace the Canadian winter I freeze for 4 months of the year. To date my soup making ability has been limited to pumpkin soup, however I decided to branch out this year and give squash soup a try. For this soup you can use Butternut or Acorn squash to make a heart warming soup that will help keep you warm all winter long.
- 1 Onion, chopped
- 2 Celery ribs, chopped
- 2 Carrots, chopped
- 2 Tbsp Butter
- 1 Squash, peeled and chopped, Butternut or Acorn Squash works great
- 2 Apples, peeled,and chopped
- 4 cups Chicken or Vegetable Broth
- 1 cup Milk
- Pinches of nutmeg, cinnamon, cayenne, salt and pepper
- Sour Cream
- In a large pot melt butter over medium heat. Add in onion and celery, sauté for 5 minutes.
- Add the squash, apple, carrots and broth. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots are tender.
- Use an immersion blender to puree the soup. If you don't have an immersion blender, you can use a standard blender and puree in batches and transfer back to pot.
- Add pinches of nutmeg, cinnamon, cayenne, salt and pepper to taste. Stir in milk and cook over medium heat until warmed.
- Top with a spoonful of sour cream and enjoy!
If you think that peeling and shopping squash is a pain, you can also roast it first and then scoop out the squash before your blend the soup together. Store the Squash Apple Soup in the fridge for up to a week and it reheats well and tastes just as good (or better).
The apples and squash are readily available all winter long and are a perfect pairing. Enjoy a bowl of the soup with an Italian bun or a small side salad for a tasty lunch today