I am not a fan of peeling butternut squash but I do like the vegetable. So I have developed an easy to make butternut squash soup and you won’t miss all the work.
The best part of all is that this recipe tastes just as good as the traditional recipe. I substitute canned or frozen butternut squash for fresh squash and apple butter for fresh apples. I like the little bit of spice the apple butter adds, but you can use unsweetened applesauce if you prefer. It is ready in 30 minutes and you won’t need your immersion blender for this soup.
EASY BUTTERNUT SQUASH SOUP
Four 15 oz cans organic butternut squash or the equivalent amount of frozen pureed butternut squash (defrosted)
4 cups vegetable broth (Jovina’s Homemade Vegetable Broth)
½ cup no sugar added apple butter or unsweetened applesauce
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 cup heavy cream
Herbs for garnish, such as sage and thyme
Put all the ingredients in a Dutch Oven except the cream and herbs for garnishing. Bring to a boil, stir well, lower the heat to a simmer, cover the pot and cook for 30 minutes. Stir in the cream and reheat the soup. Serve garnished with fresh herbs.