Wednesday, September 25, 2013

A lovely batch of Butternut Soup.

My favorite fall food is Butternut Squash soup. Yummmmmm. It is perfect. The little bit of Cayenne makes it warm and every so slightly spicy. 

Butternut Squash Soup

1 Tbsp coconut oil
1 Onion, chopped
1 Clove Garlic, minced
3 lb butternut squash {peeled and diced}
1 sweet potato {peeled and diced}
2 Apples {peeled, cored and diced}
6 cups vegetable stock
1Tbsp rosemary, or 1 tsp dried
1 Tbsp thyme, or 1 tsp dried
1 tsp salt
1/4 tsp pepper
A pinch of cayenne {optional}

Heat oil in a large pot. Sauté onions and garlic until soft and fragrant. Add squash, sweet potato and apples. Stir to combine. Add the remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 30 minutes or until squash is very soft. Purée soup. I use a stick blender, but you must be very careful if soup is hot. Return to heat for five minutes to warm soup. 


Andrea said...

I've always liked and always curious with that butternut squash. I love its shape too, however, haven't tasted it. How does the texture compare with the normal round squash?

Erin said...

The texture is thick and creamy. I guess a bit like pumpkin. It is a unique taste. Try a batch...I think you'll like it.