This recipe is so simple and its the base for a flavorful staple in our household over the winter monthes. Many herbs and spices, such as sage, thyme, curry, cumin, cinnamon, and others are great added to this soup (not all together of course)!
- 2 tablespoons butter
- 1 onion, diced or ½ onion and 1 leek, chopped
- 1-2 carrots, chopped
- 1 butternut squash (about 2 pounds), peeled, seeded, and chopped into chunks
- 1 apple, chopped into chunks
- 4 cups chicken broth
- 2 cups water, plus more if needed
- salt & pepper to taste
- Melt butter in a large saucepan over medium heat. Add onion and leek, cook, stirring occasionally, until it begins to soften, about 4 minutes. Add herbs or spices of choice at this point, then add squash, and cook, stirring occasionally, until soft, about 10 minutes.
- Add apples, chicken broth, and water. Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
- Puree (in batches using a blender or the whole pot using stick blender) until smooth. Heat over low, thinning with more water if necessary.
If using a blender to puree the soup, let it cool down before blending to avoid burning yourself!
This soup can be made ahead of time and refrigerated up to 3 days or frozen in class jars up to a month; let cool completely before storing. Reheat gently before serving (thaw frozen soup overnight in the refrigerator).