This recipe omits the baking time in favor of peeling and sautéing the winter squash with the onions. Perfect for a weeknight and for butternut squash, which is easy to peel with a standard peeler.
Diva’s Winter Squash Soup
- 1 lg onion, diced
- 1 lg butternut, or two smaller winter squash, halved, seeds removed and diced
- 2 or 3 apples, peeled, cored, and roughly chopped
- 1 tbs olive oil
- kosher salt
- 3 cups water
- 1/2 cup cream or half and a half (optional)
- 1 tbs maple syrup
- cinnamon, nutmeg, allspice, to taste
Preparation: Sauté onion in olive oil until translucent. Add winter squash and apple and a dash of salt, stir frequently until coated with oil, and soften 2 to 3 minutes. Add water (to just cover mixture) and simmer over medium heat for 20 minutes, or until ingredients are soft and cooked through. Using the puréeing hot soups safety tips, carefully ladle the mixture into a blender or food processor (REMEMBER: Do not fill more than halfway!), cover the blender or processor with a towel, and spin for 30 seconds to 1 minute. Repeat until the entire mixture is puréed. Place puréed mixture back in the original pot and add cream, maple syrup, and spices to taste.