Nothing says “autumn” quite like the fall vegetables: pumpkins, carrots, sweet potatoes, and, of course, butternut squash. With Halloween this past weekend, I wanted to do something to celebrate. But dressing up and going out didn’t appeal to me – so instead, I turned to the kitchen.
Last Christmas, my now girlfriend sent me a recipe for her butternut squash soup. I’d been dying to make it, so this provided me with the perfect opportunity.
The result was pleasant and soul-soothing – though I’ve yet to try it cold, she says the soup’s just as good chilled as it is hot.
- 2 lbs butternut squash, peeled, seeded, and coarsely chopped (instructions here)
- 2 lbs Golden Delicious apples, peeled, cored, and coarsely chopped
- 2 cups finely chopped onions
- 3/4 cup fresh breadcrumbs
- 7 1/2 cups chicken stock
- 1 1/2 tsps salt
- 1/2 tsp ground oregano
- 3/4 tsp white pepper (or less)
- 1 cup heavy cream
- I used less onion than called for, panko instead of breadcrumbs, chicken broth instead of stock, basil instead of oregano, and black pepper instead of white pepper.
- I omitted the cream due to my lactose intolerance. However, I would recommend substituting dairy for non-dairy alternatives instead, because the cream helps smooth out the sharp tang of the soup.
A suggestion I have is to add cinnamon (or a similar spice) as well – this added a nice, complimentary flavor to the apples and butternut squash.