Recipe: Butternut Squash Soup

I cooked Christmas Eve Dinner a couple weeks ago, and I had been on a

soup kick as of late, so I decided to add a soup to my menu. With the wintry sage, and creamy flavors, I knew that a butternut squash soup would be delicious! I found a yummy recipe on pinterest and it is so good. Here it is with a couple of pictures I took during the process.

Butternut Squash and Apple Soup

1 tablespoon olive oil
1 medium butternut squash, peeled and cubed
1 small onion, diced
1 clove garlic, minced
1 to 2 tart apples, peeled and cubed
3 to 4 cups vegetable broth
2 to 3 fresh sage leaves
pinch cinnamon
1 tablespoon maple syrup
1/4 cup cream
salt and pepper, to taste

Apple, Onion, and Butternut Squash all prepped.

In a large dutch oven, add one tablespoon of olive oil, heat over medium high heat. Add onion and sauté until just translucent. Add butternut squash and continue to sauté over medium heat for about 10 minutes, stirring frequently. Reduce heat if squash begins to brown or stick to the bottom of the pan. Add garlic, apples and sage leaves and sauté for a additional two or three minutes.

This the best smell in the world!

Cover onion, squash and apple mixture with the broth. Simmer over medium-low heat until squash and apples are tender, about ten minutes. Transfer mixture to a blender and puree until smooth. Return soup to the pot, and stir in cinnamon, maple syrup and cream. Season to taste with salt and pepper.

All done!

I used a hand blender to puree it all, but I can't wait to use my new food processor the next time I make this soup! Enjoy!