butternut squash and apple soup

Sometimes let’s face it, dinner is in front of the TV.  Its cold, you’re tired and hungry and want an easy dinner that is warm and comforting.  No table, just sitting on the couch all curled up.

I think soup is perfect for those nights.  A fork and knife can be a bit hard to wrangle when it’s all balancing on your lap.

Butternut Squash Soup Prep

This soup is done in only one dish (if you have an immersion blender) or 2 (if you don’t), which is a bonus when I am feeling like this, because really, who wants more than a few dishes?

Don’t forget though if you are using a blender that hot liquids expand, so don’t fill it up more than halfway.  Unless you are me and think you can outsmart the physics of it all  – and have your two dishes turn into an entire kitchen covered in a bright orange mess!

But enough of that… I love pureed soups – they feel so creamy and rich and luxurious – just what I want, but even better as they don’t require any cream.

Butternut Squash Soup Cooking

If you think you might want something a bit more to go with it, I would just grill up a few quick sausages.  But around here it is just perfect with kale chips and cheese toast.  The accompaniments are all about the crunch!

What is your favorite TV dinner?

Caramelized Butternut Squash and Apple Soup

Caramelized Butternut Squash and Apple Soup
I have been making this for so long, I really can’t tell you who/what/where or if my version was adapted from somewhere else. But I think the squash/apple combo is common enough to just go with it.
–
1 T. butter
1 T. olive oil
1 large yellow onion, chopped
½ t. freshly ground nutmeg
¼ t. cumin
½ t. chili flakes
1 large butternut squash, peeled, seeded, cut into 1-inch cubes
1 apple, peeled, cored, cut into 1-inch cubes (gala and fiji word great)
4 c. chicken stock (use vegetable broth if you want to make this vegetarian)
salt
pepper

Melt butter and olive oil in large pot over medium-high heat. Add onion, nutmeg, cumin and chili flakes and saute about 5 minutes, until onion begins to soften. Add squash and apple and saute another 5 minutes or until the vegetables begin to caramelize. (This step is what gives the soup a bit more depth, as if the veggies were roasted first, so don’t skip it and cook longer if needed.) Season with salt and pepper.

Add the broth and bring the soup to a boil; reduce the heat and simmer uncovered until squash and apple are tender, about 25-30 minutes.

Puree the soup with an immersion blender, or working in batches, puree the soup in a blender. Return soup to pot (if necessary) and season to taste with salt and pepper.

Garnish, if desired, with sour cream, creme fraiche, greek yougurt (basically whatever you have on hand). Serve with bread – my fave here is garlic-cheese-herb toast.