Butternut Squash Soup

Some winter mornings, it's all about the soup.  

Maggie's Butternut Squash Soup

This particular morning, it's Butternut Squash.  This is a "not really a recipe" soup.  Just some general guidelines... roast, blend, serve.  It's that simple.  Make a few pots and experiment. Measuring accurately is NOT critical.  You can't really go wrong.

Roasting...so simple and
adds so much flavour!

Butternut Squash Soup

1 small butternut squash, peeled and cubed

2 apples, cored and cubed (don't peel)

1/3 cup chopped onion, chopped

1-2 cloves garlic, chopped

Spray or lightly oil large cookie sheet.

Randomly sprinkle on squash, apple, onion and garlic.

1/2 teaspoon pepper

1 teaspoon salt

1 teaspoon Greek or Italian seasoning

1/2 teaspoon cinnamon

Sprinkle on seasonings.

Roast for 40 minutes at 425ºF.

2-3 cups chicken stock

In small batches, blend roasted ingredients...

Fill blender first with a cup or two of vegetables

and enough stock to just cover. Blend until smooth.

"Clean" blender at the end with a cup of stock, 

then stir this into bowl with a whisk.

Taste!  Add additional spices or salt if needed.

If necessary, thin a little more with additional stock.

Store for later or heat to serve.

Add a swirl of sour cream or Greek yogurt or serve plain.

Enjoy!!

NOTE: Adding more apple will make a sweeter soup.  Experiment!