When I get the packet of coupons and recipes from my local grocery store, I’ll admit I usually grab out the coupons and throw the rest away without even a glance. Last week I got a recipe that caught my eye, though, and I decided to give it a try. It was easy and delicious! My husband and I are big squash fans, but even my kids liked this one.
SPICED APPLE AND BUTTERNUT SQUASH SOUP
1/2 tsp ground Allspice
Salt and Pepper
Melt the butter in a large pot over medium heat. Add the diced onions and apples, and cook until tender, about 10 minutes. Stir in the spices, cook for 1 minute, and then add the squash and chicken stock. Bring to a boil; reduce heat and simmer, uncovered, until the squash is tender, about 20-30 minutes.
Puree and serve. Add additional stock if necessary, to desired thickness. Season with salt and pepper. Refrigerate leftovers.
My thoughts:
- This was a pretty easy recipe, but be sure to chop all of the ingredients before you start. I didn’t do this, thinking I could just do it as I went along. Really, save yourself the time and trouble and just cut everything before you even turn on the stove.
- This makes A LOT of soup. One of the squash that I bought was quite huge, so I only used 3 and it made a ton. If I make it again just for my family of 5, I would half the recipe.
- It was really good the first time, but I kept thinking maybe it was missing something. The next day when I ate it for leftovers, I heated it up really hot, then poured in some canned milk to cool it down – perfection! Next time I make it, I will add some canned milk or half and half to the pot before serving.
- If you don’t have an immersion blender, you will have to puree this in batches in a blender. If you have an immersion blender (and really? you should!) then just puree it right in the pot.
YUM!