The biggest storm of the winter so far is headed our way this evening, and in my mind, this is a situation that calls for soup! The recipe I'm using this afternoon, from Daina Kalnins and Joanne Saab's Better Baby Food cookbook, pairs hearty butternut squash with tart apples to make a delicious bowl of warmth that's perfect for lunch on a blustery day.
Butternut Squash and Apple Soup
4 cups chicken stock
1 medium butternut squash, peeled, seeded and cut into 2-inch cubes
2 medium tart apples, peeled, cored and sliced
1 1/4 cups chopped onions
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/4 cup light cream
In a large pot, combine stock, squash, apples, onions, salt, pepper, rosemary and thyme.
Bring mixture to a boil. Reduce heat and simmer for 15 minutes or until vegetables are tender. Remove from heat and stir in cream. Allow soup to cool slightly.
In a food processor or blender, puree soup in batches until smooth, transferring each batch to a saucepan. Bring to a boil before serving.
If you have a hand blender, you can simply use that to puree the soup right in your large pot rather than transferring it back and forth between food processor and saucepan. I make this soup without the cream, and it is delicious that way, too!
The boys have big plans to build a fort tomorrow with the 20 to 30 centimetres of snow we're supposed to get overnight. When they come inside afterwards, all red-cheeked and frosty, they'll be able to enjoy a steaming bowl or mug of this lovely soup. What a healthy and enjoyable way to warm up!
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