Sweet Butternut Squash Soup

As I was cooking this butternut squash soup for dinner, McKenzie said, “Oh boy, that smells so good my nose can’t resist it.” One: I’m not sure she can get much cuter. And two: it really is that good. I adapted this recipe from Liz @ The Lambent Life, who has such a fun blog! I say adapted because I use nearly all the same ingredients, but I added a few more spices…namely cinnamon and sugar. God knows I have a sweet-tooth! And hey, my four-year-old’s nose couldn’t resist it, so you know it must be good. ;)

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.

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