This seems a lot more complicated than it actually is, especially if you buy the broth; I use Pacific or Imagine brand. You can even buy the butternut squash already cut up, which really makes this much easier. The soup toppers can also be replaced with quality croutons, or sliced, seasoned baked Italian bread slices. There is also a Vegan Butternut Squash recipe in the CookNook if you prefer.
- 3 tbsp unsalted butter or olive oil
- 1 large sweet onion, chopped
- 2 large sweet apples, peeled cored and chopped
- 8 cups of butternut squash (about 3 lbs)
- 1 cup of apple juice
- 4 cups chicken or veggie broth
- 1″- 2″ piece of ginger, thinly sliced
- 1/2 tsp salt, or to taste
- 1/4 tsp freshly ground pepper
- 1/2 cup heavy cream
- See below for Toppers recipe
- toasted pumpkin seeds
- a bit of sour cream
Melt butter/oil in a 5-6 quart pot over medium-high heat. Stir in onion and apples and saute until onion is translucent.
Add squash, juice, broth, ginger, salt & pepper. Raise heat and bring to a boil; reduce heat, cover and simmer 20 minutes or until veggies are very soft.
Let cool for 5 minutes. Process soup in small batches in a food processor until smooth. If you have a stick/Immersion blender it makes this a bit easier. Be careful- soup will be hot!
Return to pot and add cream. Check for flavor and add a bit more salt to taste, if needed.
Warm over slow, low heat for 5 minutes- Do Not Boil.
Serve each bowl with some pumpkin seeds and a warm, floating soup topper, and a tiny dollop of sour cream.
- Thin, small slices loaf of whole grain crusty bread, as many slices as you like
- 2-4 cloves of cracked fresh garlic (or you can use a little garlic powder if you like)
- Extra –virgin olive oil
- Freshly ground black pepper
- A small sprinkling of grated cheese (optional)
Toast bread slices in (toaster) oven until crispy.
Rub each slice with the garlic while still hot.
Arrange on a baking sheet and drizzle each slice with olive oil and top with a bit of pepper and cheese.
Place in toaster until cheese melts.
Drop 1 or 2 on top of each bowl of soup.