I'm not a great summer recipe gal. I mean, I manage to keep my family fed during the summer months, but it's just not my forte. And frankly, I get sick of it. By the end of the August I'm done with salads and quick-cook meals. I'm ready for hearty, stick-to-your-ribs meals. And I'm ready for SOUP. Oh, I love soup. I cook it in the middle of the summer on a regular basis because I love it that much. Been hiking on a sweaty mountain? Let me treat you to a nice, steaming bowl of tortilla soup. Yeah. That's right.
I have lots of fall and winter recipes that I really love - things like a meal in a pumpkin, white chicken chili, shepherd's pie. But there isn't anything I love more than a bowl of simple Butternut Squash Soup. I found a recipe I loved years ago, but haven't been able to find it again. This resulted in me being forced to come up with one on my own. Thankfully I remembered the general gist of the recipe. Because, while I may enjoy doctoring up existing recipes and making them my own, I'm not so great at generating actual recipes from thin air.
Here is my favorite fall soup. Enjoy!
Butternut Squash Soup
6 cups diced butternut squash (I used to actually gut a butternut squash - and I still will every now and then - but Target sells frozen butternut squash, so I use two packages of that. Because I enjoy my life outside of the kitchen.)
1 apple - your choice of type
1 onion, roughly chopped
1 large baking potato, or 2 small, chopped with the skins still on.
4 cups chicken broth
Generous splash of apple cider if you're in the mood.
Put it all in a crockpot on low for the day. When everything is cooked through and tender use and immersion blender (or transfer to a regular blender) and blend until smooth. Then add 1/2 C - 2/3 C heavy cream. Salt to taste.
Goes great with a salad and crusty bread. Or just stick your face in the pot with a straw and go to town.