You don’t have to stick totally to this recipe, like for the seasonings, so feel free to spice it up a little. I started with a good looking butternut squash, bout a 1-1.5 pounder, and a Granny Smith apple.
Apples and squash are so indicative of Fall, which is my favorite season. It’s been a rather warm one so far, but we’ve had a few nice and chilly mornings and evenings so it feels like it’s here. Get a soup pot on the stove and you can either cook some bacon to get a little fat base, or use bacon fat, which I happened to have. You could also keep it vegetarian and just use olive oil.
Add in some more poix – onions, carrots and celery, and sautée em up a bit. I added in some garlic too.
Add in your seasonings here to start, you can always add more later. I added sage, allspice, cinnamon, and some smoked salt and pepper. Once it’s all cooked down a little, browning and sweating, add in a stock. I had a vegetable stock on hand, so I used that.
Cover and simmer for a while, like an hour or two until everything is soft and tender. Taste often and see what needs to be added. I usually add a little more salt along the way – always start light with salt because you can always add, but you can’t subtract. Hmm, sounds like me and math. Anyways, once it’s cooked, grab your trusty immersion blender.
I like to add toppings to my butternut squash soup. You can really do anything here. Bacon is always a good idea, in fact it was the topping for the original recipe I used the first time I made this, you just save the bacon you used to get the fat from in the beginning. Roasted crispy cauliflower is good too. But this time, I roasted up some fresh corn and a little green pepper to top, and made a little avocado cream (just avocado and sour cream) to dollop on there too.