Here is an easy, healthy version of Butternut Squash Soup. I love to serve it as dinner with a slice of good sourdough bread to soak up the goodness, along with a green salad. Make a double batch to have as leftovers — or to freeze.
- 3 T butter
- 2 medium onions, chopped
- 2 cups butternut squash (about 20 oz. pre-cut from the store)
- 1 Granny Smith apple, peeled, cored and chopped
- 2 cloves garlic, minced
- 3 T flour
- Pinch of freshly grated nutmeg
- 3 cups chicken or vegetable broth
- 1 1/2 cups milk
- 1 orange, grated zest and juiced
- Salt and pepper to taste
- Chopped parsley and croutons for garnish, optional
- Melt the butter in a large stockpot over medium-high heat.
- Add the onions and stir often until they are soft, about 6 minutes.
- Add the squash, apple and garlic, stir well and cook for 3-5 minutes, being careful not to burn the garlic.
- Add the flour and nutmeg, stirring well to cook the flour taste out, about one minute. Slowly add the broth, milk, orange juice and orange zest, scraping the bottom of the pot to get any of the browned bits up. Stir well and simmer for 20-30 minutes, stirring occasionally, until all of the vegetables are very soft.
- I use a handheld immersion blender to puree the soup, but you can puree in batches in the blender (make sure you don’t go over the hot-fill line!).
- Season to taste with salt and pepper, and serve with parsley and croutons, if desired.