Ever since Campbell's came out with that Butternut Squash Soup in a box commercial I have wanted to make my own squash soup. I looked and looked for the perfect recipe, but since no such recipe exists, I combined a bunch to make my own super squash soup recipe. It's mostly a Vera Bradley recipe with a touch of a few other recipes. It took a while to make since the squash & apples have to roast for a while, and then the pureeing, and then it has to be all combined & heated through. But, even though there are a number of steps, these steps are very easy just don't plan to make this soup unless you are going to be home for a while. My taste tester gave in two enthusiastic thumbs up, Will & Audrey turned their noses up & ate a Little Debbie Cake instead. I think it is delicious & it will definitely be making the rounds of the dinner line-up again soon.
2 apples
2 1/2 pounds butternut squash
1 cup vegetable or chicken broth
2 T butter
1 1/2 cups chopped onion
2 t salt
1/4 teaspoon pepper
2 t mild Currey powder
1 cup apple juice
1 cup cream
2 T molasses
1 green apple, thinly sliced
Peel, core, and cut apples in half. Cut squash in half & scoop out seeds. Place apples and squash face-down on greased baking sheet. Bake at 350 degrees for 1 hour. Scoop out squash. In a skillet, melt butter over low heat. Add onions & cook until tender. Place squash, apples, onions, and broth in a blender and mix until blended. Transfer mixture to a large cooking pot. Add salt, pepper, and Currey powder & stir together. Add apple juice & cream. Stir until heated through. Do not boil. Salt to taste. Ladle into bowls. Drizzle with molasses and garnish with green apples.
Make about 8 cups.
Kristin
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