Butternut Squash-Apple Soup

 

As the weather gets cooler...somewhere (apparently not in NC)...soup becomes a pretty common go-to dinner move.  So here is something that blends two of my favorite fall edibles, apples and butternut squash.  It's pretty easy to pull together and makes a nice meal, or side dish.

Butternut Squash-Apple Soup

32 oz. vegetable stock
1 small-large (versus large-large) butternut squash, peeled, deseeded and coarsely chopped
3 Honeycrisp apples, peeled, cored, and coarsely chopped
1/2 cup Half-n-Half, at room temperature or slightly heated
salt and ground white pepper to taste

In a large saucepot, bring the vegetable stock to a simmer over medium heat.

Add in the butternut squash and apple pieces, then cover.

 

Cook over medium heat for 20-30 minutes, or until butternut squash is fork tender.

If you like a coarser textured soup, use a potato masher to squush the cooked squash and apples.  If you like smoother textured soup, run it through a blender to puree.

Add in the warm Half-n-Half, and salt and pepper to taste.

Done! With a couple of thick slices of rustic bread on the side, you have a nice belly-filling meal.