Butternut Squash + Apple Soup

Happy Wednesday CFM friends, and what a beautiful day it is. Today, it finally feels like Fall, and I could not be more excited to cook and chow down on one of my seasonal go-tos. Unfortunately for you all, my camera broke yesterday. I could have taken some crappy iphone photos, but that didn’t really seem right. So, I chose to get in the Fall spirit and use some previously taken Fall images. Apologies to those of you that enjoy the recipe related images, they’ll be back next week.

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Butternut squash is one of my favorite soups. It’s so warming and filling. It’s savory and sweet, and it’s an easy soup to make as the nights start to get a little cooler. You’ll find Butternut squash at Mountain Earth Farms today or Love is Love Farm on Thursdays among many. The original recipe called for Acorn Squash, but I love the flavor of the Mercier Orchard apples. It’s the perfect combination. Mercier apples are at all CFM markets I believe, so buy a bag! I actually just get a “scratch and dent” bag to save a few dollars  since I’m peeling and cooking them anyway. Also, if you’re looking for an awesome weekend day trip, head up to Mercier Orchards up near Blue Ridge and pick a bag! It’s a beautiful time to go.

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Butternut Squash + Apple Soup 

Adapted from Smittenkitchen.com (a very reliable and awesome cooking blog, I recommend!)

servings 4    time  45 min

  • 1/4 cup (1/2 stick) butter
  • 1 large onion, finely chopped
  • 4 large garlic cloves, chopped
  • 3 14 1/2-ounce cans low-salt chicken broth
  • 4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
  • 3 medium apples, peeled and diced  (about 1 1/2 pounds)
  • 1 1/4 teaspoons minced fresh thyme
  • 1 1/4 teaspoons minced fresh sage
  • 1/2 teaspoon ground ginger
  • 1/8 cup heaby whipping  cream

1. Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash, apple, and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.

2. Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and bring to simmer. Season with salt and pepper and chopped sage.

This soup lasts for up to a week in the fridge. It can be eaten warm or cool, making it an awesome Fall staple to have in your fridge. It’s a kid favorite too!

Happy Fall, y’all! And happy cooking! We look forward to seeing you at the markets.

Cheers!

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