Butternut Squash Soup

It's Fall! Yesssss... Autumn hits and I immediately start looking for Fall recipes. This Butternut Squash Soup is tried-and-true already, but last night was the first time I made it for my family.

They loved it. Super creamy, very easy to make... and I highly recommend grabbing those 2 for $5.49 squashes at Costco.

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2L broth (either boxed or homemade) 1 large butternut squash, peeled and diced

1 Granny Smith apple, peeled and chopped

1 medium carrot, peeled and chopped

1 celery stalk, chopped

2-3 small white or yellow potatoes, peeled and chopped

1 medium onion, peeled and roughly chopped

4-5 cloves garlic, minced

pinch of cinnamon

pinch of nutmeg

salt/pepper to taste

1/2 cup of cream (10-18%)

some olive oil and/or butter

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In a big soup pot on medium-high heat, sauté the onions and garlic in butter and olive oil until slightly cooked, about 5-7 minutes.

Add in your carrots, celery, and potatoes. Cover the pot and allow the steam to soften everything a bit more, about 10 minutes or so.

Add in the squash and apple. Give everything a mix.

Pour in all 2L of broth immediately. Give it all another stir.

Allow everything to come to a boil on medium-high heat for about 10 minutes before reducing. Let the soup simmer for about 25-35 minutes at medium-low.

Add in the nutmeg and cinnamon, but not too much!

Add in salt and pepper.

With an immersion blender, crush it all up. Give it a taste and see if you need more salt, pepper, nutmeg, or cinnamon.

Continuing to blend, add in the cream.

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TIP

Go really easy with the nutmeg and cinnamon. Use less than you think you need at first, and add tiny amounts more in you think the soup needs.