I made Ina’s Butternut Squash and Apple soup the other night and it was so easy and delicious. It’s also very healthy! It’s getting added to our rotation for the month of November, so I thought I’d share it here for you to try. I made a couple substitutions – here is the recipe I used:
2 tablespoons unsalted butter
2 tablespoons olive oil
2 large yellow onions, chopped
2-3 large butternut squash, cut into cubes
3 sweet apples, such as McIntosh or Gala
good quality bone broth
salt & pepper
cumin
Warm the butter and olive oil in a large pot over low heat. Add the onions, a couple dashes of cumin, some salt and pepper and cook until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Cut the apples into chunks, discarding the core.
Add the squash, apples, and 2-3 cups of bone broth to the pot. Bring to a boil, then cover, reduce the heat to low, and cook for 30 to 40 minutes, until the squash and apples are very soft. Using an immersion blender, blend the soup until creamy.
Serve with some warm, fresh sourdough and goat cheese. Enjoy!
