• Phyllis Prestamo

Butternut Squash Soup - Serves 8

This is a relatively new recipe in my fall collection and is a mix of several recipes I have found online. I have altered the recipe depending on the squashes I have had on hand and have used other winter (hard rinded) squashes - Acorn, Pumpkin, Hubbard and my favorite when I can get it is the Turban Squash. I have even mixed what I use if the squash are small. Experiment and see what you like best!

1 large Butternut Squash - peeled, seeded and cut into 1" cubes

2 Granny Smith or Honey Crisp Apples - cored and diced

2 whole cinnamon sticks

6 whole cloves

6 Allspice berries

1 pint light cream

1/4 cup pure maple syrup

ground cinnamon

ground nutmeg

one 5" x 5" piece of cheesecloth

  1. Place squash and apples in a large soup pot and add enough water to cover the squash and apples.

  2. Tie cloves, cinnamon sticks, and Allspice in the cheesecloth square by tying opposite corners - submerge in soup pot.

  3. Bring pot to a boil and simmer over low heat for 40 minutes or until squash and apples are tender. Most of the water will be boiled down.

  4. Remove spice bag and use an immersion blender to blend apples and squash into a thick soup. Add more water or vegetable broth if too thick. This can also be done in a food processor, but can be messy.

  5. Stir in cream and maple syrup and heat through for about 15 minutes on low.

  6. Serve hot with a sprinkle of ground cinnamon and nutmeg.

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