When the nights turn cold, I love to get cozy with a hot bowl of this Butternut Squash Soup. This soup is a delicious and healthy dinner for the brisk nights of fall and winter.
– Cut the squash in half, scoop out the seed
– Place the squash halves on a baking sheet
– Place in the oven
– Melt butter with the olive oil in a large pot over medium heat
– Add the onion, carrots, apple, salt & pepper
– Saute
– Add the chicken broth
– Scoop the baked butternut squash out of the skins, and add that, as well – stir in
– Bring pot to a boil, reduce heat to a simmer
– Remove from heat, and let stand
– Using a food processor or blender, process the soup until it is a smooth consistency
– Pour the mixture back into the pot
– Add whipping cream and spices
– Cook on low, covered