Doug's Butternut Squash Soup Recipe

The Perfect Fall Butternut Squash Soup Recipe

A nice fall soup for lunch or dinner with a salad. And it’s easy to make!

Ingredients:

• ½ medium Onion -roughly chopped

• 1 stalk of Leeks  - greens removed, rinsed & chopped

• 1 medium Butternut Squash – peeled, seeded & chopped @ 1-2 inches in size

• 2 medium to large-sized Apples- cored & roughly chopped

• 3 cups apple juice

• 3 cups of water

• ½ tsp ground cinnamon

• ½ tsp ground nutmeg

• 3 Tbs maple syrup Blend or 100% pure

• ½ cup heavy cream or ½ & ½

• 2 Tbs salt plus more to taste

• 2Tbs oil

Garnish Ingredients:

• Mexican crema, sour cream or crème Fraiche and pepitas

Instructions

1. In a large soup pot, sauté onions in oil until translucent and then add leeks for another 5 minutes. 

2. Add cinnamon and nutmeg and sauté another minute.  Add Butternut Squash, Apples, apple juice, and water. 

3. Bring to a simmer and cover on low until the squash is fork-tender about 1 hour. 

4. Puree with an emersion blender or transfer in batches to a blender to puree. 

5. Return to the pot.  Add heavy cream and salt and bring to a simmer covered for about 20 minutes. 

6. Serve hot with your choice of garnish.

ENJOY!