Sweet Butternut Squash Soup
- 1 medium butternut squash (about 2½ lbs), peeled, seeded, and cubed
- 1 large apple, peeled and chopped
- 1 large yellow onion
- 1 red onion
- 2 tbsp butter
- 2 cinnamon sticks
- 2 packets chicken stock powder
- 2 tbsp brown sugar
- 2 tsp cinnamon (in addition to the cinnamon sticks! This makes it.)
- 1 tsp salt
- 1½ tsp celery seeds
- ½ tsp nutmeg
- ¼ tsp cayenne powder
In a stockpot, add chopped onion, apple, and squash. Fill pot with water so the ingredients about ¾ submerged. Bring water to a boil, stir in spices and the rest of the ingredients. Reduce to a low boil and cover. Cook until vegetables are soft, approximately 30 minutes, stirring occasionally. Veggies/apples should be completely submerged at this point. Using a blender or food processor, puree the soup in batches (you might not want to use all the broth from the pot, or the soup might be too runny…use your judgement). Return to pot. Keep warm until ready to serve. Garnish with cinnamon. Enjoy!
**If you’re looking for a more savory soup (instead of sweet), omit the brown sugar, and instead add a splash of cooking sherry and about a tablespoon of garlic. Garnish with Parmesan cheese.