Most people think of a butternut squash soup as a fall & winter classic, but why not incorporate it into a light spring or even summer dish?
Butternut squash and apple work very well together. All you have to do is add vegetable broth and a few spices and you will have a deep flavor, velvety texture, beautiful color and delicious smell.
This is what it looks like before you put it in a blender.
- 4 shallots, minced
- 1 tbsp unsalted butter
- Pinch cayenne pepper
- 3 cups vegetable broth (plus extra as needed)
- 1 cup water
- 2 pounds butternut squash,seeded cut into 1-inch pieces (5 cups). I buy it already pre-cut to save time.
- 1 pound Golden Delicious apples, cut into 1-inch pieces
- 1 spring fresh sage
- Salt and pepper
- In a dutch oven combine shallots, butter, cinnamon and cayenne, stirring occasionally until shallots are softened, about 2 minutes.
- Stir in broth, water, squash, apples, sage springs and ½ salt.
- Slowly bring to a boil, reduce heat to low and boil for 1-2 hrs, stirring occasionally. When done, discard the sage spring.
- Transfer in small batches to a powerful blender (I use Vitamix) and puree on high for about 2 minutes each batch. The soup will remain hot. You can serve it immediately.