Butternut Squash & Apple Soup
This soup is a good one to stretch into easy bowls for the week. Vary it by adding a different garnish every time. Try buttery croutons (as here), a swirl of Greek yogurt, a sprinkling of chili powder and salted pepitas, or a scattering of sliced almonds.
2 Tbsp unsalted butter
1 yellow onion, halved and sliced
2 garlic cloves, minced or pressed
1 butternut squash (about 4 Ib), halved, seeded, peeled, and cut into chunks
2 apples, peeled, cored, and cut into chunks
5-6 cups vegetable broth or reduced-sodium chicken broth
Salt and pepper
In a large saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic and cook for minute. Add the squash, apples, and 5 cups broth, cover, and simmer until the squash is very tender, about 20 minutes.
Remove from the heat and let cool slightly. Purée the soup using an immersion blender in the pot or transfer the soup in batches to a regular blender. (If using a regular blender, let the squash mixture cool to lukewarm before blending and allow steam to escape from the blender by removing the center plug from the blender lid while puréeing.) Add more broth, if needed, for the desired consistency.
Season the soup to taste 3 with salt and pepper. Ladle into bowls and serve.
Makes 4-6 servings