Food photographer I am not but this soup is so amazing and I just had to share the recipe with my friends. Jordan thought I fed him pure gold and was in absolute heaven. Leah not so much because she is just like her Daddy and is not a veggie or really even a soup kind of girl. It is the perfect Autumn soup, super easy to make and really filling.
1 Tbs. olive oil
1/2 cup chopped carrot
1/2 cup chopped celery
1/3 cup chopped onion
1 1/2 lb butternut squash, peeled, seeded and cut into1 inch cubes
2 medium apples, cored, cut into 1/2 inch pieces ( I used honey crisp, could use any thin skin like golden delicious or gala)
4 cups low sodium chicken broth
*** I also added 1/4 cup heavy cream which is totally unnecessary
ground pepper & salt to taste
croutons
1. In large pot heat oil over medium heat. Add carrot, celery and onion. Cook, stirring occasionally for about 10 minutes or until tender and starting to brown. Add squash, apple and broth (and cream if you are going to add that). Bring to boil. Reduce heat. Simmer uncovered for 20 minutes or until squash is tender. Cool slightly.
2. Puree the soup in a blender. Season to taste and serve topped with croutons. Makes 4 - 6 servings.
Enjoy!
If you try it let me know what you think. If you have any simple, great recipes I would love it if you sent them my way!
Now lets head on over and check out what the super talented Amanda Jouppi, Chippewa Falls Photographer has come up for this weeks theme!
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5 comments:
these are great! wow, you're so talented to stack those apples!
Mmmm... That recipe looks and sounds delicious! Fall flavours for sure! I can't wait to try it!
yummy! great idea and the soup is so fall!
Looks delicious! Thanks for sharing the recipe!
yes please, yum!
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