I just got back from being upstate. Its apple season up there, and I got a really good deal on butternut squash, so its soup time.
- 1 med. butternut squash
- 3 apples
- 1 med. onion, chopped
- Salt / Pepper
- chicken broth
- 1/4 c. of half and half
Core, peel, and dice the apples, I usually use fresh McIntosh apples. Then peel and seed squash and cut into chunks. Finely dice the onion. Toss the squash, apples, onions, salt and pepper to taste, broth and water in a large heavy saucepan. Bring to a boil and then lower the heat to a simmer. Let this cook for about half an hour, till the squash gets nice and soft.
Now, I puree soup in the pot using an immersion blender, then bring the soup to a boil. Then reduce heat to a simmer. Then, add the half and half. Serve hot with fresh bread. Rye bread goes nicely with this soup.