Butternut Squash Soup

I love butternut squash soup! Anytime I’d go out for lunch and see it on the menu, I’d order it. Imagine how thrilled I was when my friend told me about this recipe. I looked at the recipe and thought, “Yes, I can make this, and I have all the ingredients...” until I went to make it. So, I made a couple of substitutions from my kitchen cupboard that worked out just fine! I hope you like it.

Makes 8 servings
Serving size: 1½ cups
Prep Time: 1 hour
Cook Time: 1 hour (can vary; I like a longer simmering time)

Ingredients for butternut squash soup

• 2 small butternut squash
• 2 tsp olive oil
• 1 tbsp butter
• 1½ cups sweet onion, chopped
• 1 large sweet apple, peeled and coarsely chopped
• ½ tsp poultry seasoning
• ¼ tsp ground cinnamon
• ¼ tsp ground ginger
• 4 cups chicken broth
• 1 cup dark red kidney beans, drained and rinsed
• ½ tsp salt
• ½ tsp black pepper
• ½ cup half-and-half

Directions for butternut squash soup

1. To roast the squash, preheat the oven to 450 degrees Fahrenheit.
2. Line a baking sheet with parchment paper.
3. Carefully cut each squash in half. Scoop out the seeds and discard them. Brush the cut side of each with olive oil.
4. Roast for 45 minutes or until the flesh is easy to scoop out and slightly browned and caramelized.
5. Remove from the oven and allow them to cool.
6. To build the soup base, melt the butter in a large pot over medium heat.
7. Add the onions and apples, cooking slowly to soften them. This may take 10 to 15 minutes.
8. Stir in the poultry seasoning, cinnamon, and ginger. Add the broth, beans, salt, and pepper.
9. Scoop out the roasted squash and add it to the pot. Bring the soup to a boil.
10. Reduce the heat to a simmer and keep covered. Simmer for a minimum of 15 minutes.
11. Using either a regular or immersion blender, blend until smooth.
12. Stir in the cream, heat, and serve.