Apple and Butternut Squash Soup
This soup will sure to warm you up on a cool Fall or Winter evening. It’s delightful taste and easy preparation make it a easy weekday meal or make a double batch and freeze it for later.
- 1 medium to large butternut squash
- 1 medium sized white or yellow onion, diced
- 1 sprig of fresh rosemary
- 1/2 cup of fresh basil leaves
- 3 apples, peeled and chopped
- 1/2 cup of Wacky Apple apple juice
- 1/2 carton of chicken stock or 16oz of homemade chicken broth
- salt and pepper to taste
- olive oil
Preheat oven to 350 degrees. Scrub the outside of the butternut squash to clean it off and then rub a tablespoon of olive oil on the outer skin. Wrap with aluminum foil and bake in the oven for 1 hour. Heat a medium sized skillet on medium heat with. Sautéed onions in 1 tablespoon of olive oil until golden brown. Add in the chopped herbs. Removed the squash from the oven and remove the flesh from the skin and discard the seeds. Add it into the skillet with the onion and herb mixture and continue to heat it on low to medium heat. Add in the apples, apple juice, chicken broth and salt and pepper. Stir the mixture until combined and heat in the skillet for 5-10 minutes to blend the flavors. Remove from heat and pour the mixture into a Vitamix, blender or food processor and process into smooth. Serve warm. Add additional salt and pepper to taste, goat or parmesan cheese, and croutons or pumpkin seeds.