Ever since eating Blue Lemon’s butternut squash soup, I have become a bit of a butternut squash soup snob. I mean have you had the stuff? It tastes like Christmas in a bowl. I don’t know how they do it, but it’s amazing. It has had me searching for a recipe that rivals theirs, and this one is probably the closest that I have found. This soup is really easy to make, and SO delicious! 
Butternut Squash Soup
- INGREDIENTS:
- 1/4 cup unsalted butter
- 2 large granny smith apples peeled, cored, and diced
- 2 pears peeled, cored, and diced
- 2 onions diced small (I used a food processor)
- 3 medium size butternut squashes (peeled, seeds removed, diced in cubes)
- 3/4 cup brown sugar
- 1 tsp allspice
- 1 tsp tumeric
- 2 tsp ground nutmeg
- 2 tsp cinnamon
- 1 tsp ground ginger
- 2.5 qts of chicken stalk
- 1 cup fat free half and half
- ground black pepper, and salt to taste
- DIRECTIONS:
- Prepare your squash. Peel it with a regular vegetable peeler. Cut it in half, and remove all of the seeds. Cut the squash into 1 inch cubes.
- Prepare your apples and pears. Peeling, coring, and chopping.
- Using a large pot, melt butter over medium heat. Add diced onions, and cook until they are tender. (5-10 minutes depending on how small pieces are.) Add in allspice, nutmeg, cinnamon, turmeric, and ground ginger. Mix to combine. Add in butternut squash, apples, and pears. Add in the chicken stock and the brown sugar. Stir to combine. Bring this to a boil, and allow to cook on medium, uncovered for about 40 minutes. Make sure the squash is tender. Add in the half and half, salt, and pepper. Use a blender or an immersion blender to puree the soup. You may want to add more salt and pepper at this point.
- Serve with slivered almonds overtop. (I thought candied slivered almonds would be delicious as well!)
- Serves 8-10 people.
Fall is the perfect time for delicious soup, and this is an incredibly delicious, low-cal option that is really healthy and flavorful!