Recently I surprised myself by eating something I never thought I would like: Squash soup. Yes, my dear friends I am/was somewhat of a squash hater. But, as a food blogger I need to give foods a second chance. I think this creamy butternut squash and apple soup made me rethink my anti-squash stance.
And here’s how this change of heart happened…
A few weekends ago my husband came to me while I was working on editing some blog posts and said “Hey, mom stopped over with a GIANT pot of squash soup. Try it!” I looked at him in surprise. “Really? You know I don’t like squash.” I said. He insisted. Frankly I was getting slightly annoyed because after 30 years of marriage he should know better, but I finally caved just to humor him. I am glad I did; the soup was delicious. The sweetness of the apple came through, and the creamy texture was heavenly. My mother in law baked the squash before putting it in the soup, a process that brings out the sweetness.
That being said, she is letting me use her recipe, so today I get a break from creating, cooking, chopping, slicing, etc.
And now for a history break: Butternut squash as we know it today is really a hybrid. It first made its debut in 1944. However similar types of squashes in the form of gourds have been found in the ancient Egyptian tombs.
This time of year the farm stands near my house have tons of squash, as well as other wonderful Fall produce.
Enjoy this soup as a main course, because it is filling and so delicious. Make enough to take to the office the next day. It heats up very well, and you just might be the envy of the lunch room.
I think I will go to the farm stand and get another butternut squash to make more soup.
I think you will need to share this recipe with all your squash loving friends so they don’t miss out.
Creamy Butternut Squash and Apple Soup
A hearty and delicious vegetarian soup that is filling and nutritious. Ground nutmeg and apple give a sweet and warm taste to this amazing soup.
Preheat oven to 350'F. Place squash chunks on a baking sheet and bake for 20 minutes.
In a Dutch oven melt butter. Add onions and cook until translucent. Sprinkle in nutmeg, and salt.
Add squash, vegetable broth, and apple pieces, and simmer for about 10 minutes.
Add milk, half and half, and cook for 30 minutes until the squash and apples are completely tender.
Using an immersion blender, puree the soup until smooth.
Garnish with chives and serve with crusty bread.