Yielding a similar taste to Jill’s Winter Squash Soup, 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 very easy to peel with a standard peeler. Ingredients:

  • 1 lg onion, diced
  • 1 lg butternut, or two smaller winter squash, halved, seeds removed, and diced
  • 2 or 3 apples, peeled, cored, and rough chopped
  • 1 tbs olive oil
  • kosher salt
  • 3 cups water
  • 1/2 cup cream or half and 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, and stir frequently until coated with oil and beginning to 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 ladel the mixture into a blender or food processor (REMEMBER:  Do not fill more than half way!), cover the blender or processor with a towel, and spin for 30 seconds to 1 minute.  Repeat until entire mixture is puréed.  Place puréed mixture back in original pot and add cream, maple syrup, and spices to taste.