Butternut Squash and Apple Soup
If you are looking for an easy fall meal that utilizes amazing seasonal produce look no further! I typically make soup at least once a week for family dinner and this recipe is a long-time favorite, featuring home-grown butternut squash and local apples. Bonus is that you can also use these ingredients for baby food making so you only have to do one produce prep for everyone’s meal!
Ingredients
One butternut squash, peeled and cubed
Two apples, peeled and cubed – preferably a variety that is both sweet and tart
One shallot, minced
One sprig thyme
One sage leaf (this is optional; I don’t cook with sage when I am breastfeeding)
One quarter cup white wine
Three cups vegetable stock
Half-cup heavy cream (optional)
Two tablespoons olive oil
Salt and pepper to taste
Directions
Heat a medium or large pot on medium-low heat and add olive oil and minced shallot and herbs. Cook until shallot is soft and starting to caramelize, stirring ing occasionally , then add squash and season with salt and pepper. Cook for five to ten minutes then add in the apple and deglaze with white wine. Let the wine cook out for another five to ten minutes then add in vegetable stock and cover. Simmer soup for 30 to 40 minutes, until the squash is soft and tender. Remove from heat, take out any woody parts of the thyme sprig and puree mixture using either an emersion blender or standing blender. Add cream if desired and serve with bread of your choosing!
