A Girl LOVES this fragrant and creamy soup in the fall and winter months when its in season. As you may know, I love to cook and eat what's local, organic, and in season whenever possible.
The recipe below is a great lunch or dinner on Meat Free Monday, or feel free to serve it up at Thanksgiving. It's super easy to make and it's HEALTHY!
2 tablespoons olive oil
2 small onions, finely chopped
2-3 cups peeled, seeded, and cubed butternut squash
(I used one squash)
1 quart of vegetable stock or chicken stock
1 1/2 cup of cubed sweet potatoes
1 1/2 cup of cubed apples
1 teaspoon paprika
1-1 1/2 tablespoon fresh chopped chives and plus some for garnish
Fresh ground pepper
In a large saucepan or dutch oven with a lid, heat 2 tablespoons of olive oil over medium heat.
Add the onions and cook for about 5 miuntes or until soft.
Add the squash, sweet potatoes, apples, stock and paprika and bring to a boil.
Lower the heat, cover, and let simmer for about 35 minutes or until vegetables are soft.
Before the next step, let the soup cool down. You don't want to burn yourself!
Pour the soup into a food processor or blender and process until smooth.
Return the soup into saucepan or dutch oven.
Season with sea salt, pepper and more paprika to your taste preference.
Reheat the soup if needed.
Stir in the chives just before serving and garnish.