Nothing says fall like squash and soup. Put ’em together and what do you get? A delicious treat for your tastebuds! Super easy to make and tastes surprisingly delicious!
The tartness of the apple balances out the sweetness from the squash and onions. And the chili powder makes it all come together for a unique and wonderful flavor!
1 large butternut squash
1 granny smith apple, diced
2 carrots, diced
2 cups chicken or vegetable broth (low sodium)
1 cup heavy cream
2 tbsp butter
1 yellow onions
1/4 tsp chili powder
1/4 tsp rosemary
1/4 tsp thyme
Salt and pepper to taste
1. Preheat oven to 375 degrees. Cut squash long ways in half and lay on cookie sheet, skin side down. Brush some butter on squash, and sprinkle some salt and pepper. Cook about 50 minutes to and hour. Cut squash into little cubes.
2. I always save the seeds from the squash and bake them for 5-10 minutes. Sprinkle some on top of soup or enjoy them on their own!
3. Melt butter and add chopped onions, carrots and apple. Fry for a few minutes until onions are softened and transparent.
4. Add in squash, broth, salt, pepper, thyme, rosemary, and chili powder. Stir well. Let cook on medium low heat for approximately 20 minutes.
5. Slowly stir in heavy cream. Cook for about 5 minutes.
6. Take off stove and puree it in food processor.
7. Top off with some seeds and enjoy a delicious comforting soup!
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