With the pumpkin season coming to a close, it is finally time to turn our attention to the wonderful butternut squash! Butternut squash can be found in any grocery store or market this time of the year and can be used in a variety of ways. We figured with the cold weather officially here to stay in DC, this was a great time to highlight one of our favorite ways to use butternut squash… in a hearty soup!
This soup is cheap, easy to make, can even be made ahead of time and can be frozen for later. Bottom line, if you love butternut squash soup, you will love this version!
Roasted Butternut Squash Soup
Serves: 4-6 Servings
Ingredients
1 Large butternut squash, peeled and chopped
1 Cup medium onion, diced
1 Tbsp cinnamon
1 Tbsp thyme
Salt to taste
½ Can pumpkin puree
2 Cups vegetable broth
1 ½ Cup apple cider
2 Tbsp butter
½ Cup heavy cream or milk
1 Large apple, peeled and diced
Directions
Enjoy!!!
Posted by Jill Burke.