My favorite thing about fall is it's the only time of the year I can go around scaring children without the cops being called. This year I want to hide on my porch dressed as a hapless scarecrow slumped in a chair holding a candy bowl for trick or treaters, only to jump up and scare them as they reach for treats. It will be glorious! Now all I need is a scarecrow costume... and a porch.
The next best thing about fall is the transitioning of my dinner table menu. Out are the vibrant summer flavors of summer and in are the earthy, comforting flavors of fall! There are few flavors that symbolize fall to me better than butternut squash. It has a robust creamy flavor that lends itself perfectly as a canvass for any assortment of ingredients one can imagine.
My Roasted Butternut Squash and Apple Soup highlights in-season squash and apples, plus it has a smoky kick from chipotle peppers for the adventurous! If you don't enjoy heat, feel free to omit them from the recipe, Roasted Butternut Squash and Apple Soup is delectable either way.
I recommend pureeing this soup in a good blender. Last week I purchased this KitchenAid blender and I couldn't be more happy with it. The pitcher securely locks onto the base, which was an issue with my previous blender, and it is also far more powerful, yet quieter, than the lesser expensive blender I replaced after burning out the motor.
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Roasted Butternut Squash and Apple Soup
- 2 pounds butternut squash cut in quarters lengthwise
- 1 lbs apples cut in half
- 2 yellow onions chopped
- 1 tablespoon butter
- 1 teaspoon chipotle pepper in adobo sauce
- 2 cups apple juice
- 14 oz can chicken broth
- teaspoon ½ salt
- teaspoon ½ ground black pepper
- Place squash and apples on sheetpan and roast at 400 degrees until softened. Roughly 30 minutes depending on size.
- The apples should finish cooking before the squash, check after 20 minutes.
- Saute onions in butter until softened and translucent.
- Remove apples and let cool till able to handle.
- Remove outer peel from apples and cut out core. Place in blender.
- Remove squash, peel, and place in blender once cool enough to handle.
- Add all remaining ingredients to blender and puree until smooth.
- Place soup in a large saucepan to heat.
- Serve topped with pecans, and sour cream.
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