One of my favorite things about fall is the reintroduction of soups back into the repertoire. And what better soup to start the season off with than a butternut squash soup.
This soup is sort of an old favorite. It was one of the first soups that I made post-diagnosis of food intolerances.
I always like to serve it with some sort of carb. This time we tried the baking powder biscuits courtesy of Fran Costigan and her book More Great Good Dairy-Free Desserts Naturally. Page 110-111, in case you are wondering.
Butternut Squash Soup
- 2 tbs Earth Balance or olive oil
- 1 red onion chopped
- 1/2 tsp ground nutmeg
- 4 1/4 lbs butternut squash 1 medium-large squash, peeled and cubed
- 4 1/4 cups vegetable broth
- 1 apple peeled, cored and chopped (used a honeycrisp apple this go around)
- 1/2 cup apple cider
- sea salt
- ground pepper
Melt Earth Balance in a large pot over medium-high heat. Add onion and nutmeg and saute until onions brown, about 5 minutes.
Add squash, vegetable broth, apple and cider. Bring to boil, reduce heat and simmer uncovered until squash and apples are tender, about 30 minutes.
Puree soup in blender until smooth.
Return soup to pot and season to taste with kosher salt and pepper.
Bring soup to simmer and then serve hot!