Easy Butternut Squash & Apple Soup

Name: Easy Butternut Squash & Apple Soup
Yield: Serves 4
Ingredients: Good olive oil; 2 cups chopped yellow onions (2 onions); 2 pounds pre-cut butternut squash; 1 pound sweet apples, peeled and diced, such as Gala (2 to 3 apples); Kosher salt and freshly ground black pepper; 1 1/2 cups fresh apple cider, plus extra, if needed

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Level: Easy

Yield: Serves 4

I’ve made butternut squash and apple soup before but this is a stunningly easy version. You cook everything together in a big pot and then – instead of transferring it to a food processor to puree it (and making a mess), you use a stick blender right in the pot. Perfect autumn lunch; no stress!

Level: Easy

Yield: Serves 4

Ingredients

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Good olive oil

2 cups chopped yellow onions (2 onions)

2 pounds pre-cut butternut squash

1 pound sweet apples, peeled and diced, such as Gala (2 to 3 apples)

Kosher salt and freshly ground black pepper

1 1/2 cups fresh apple cider, plus extra, if needed

Directions

Heat 3 tablespoons of olive oil in a medium (10-inch) Dutch oven, such as Le Creuset, add the onions, and sauté over medium-low heat for 5 to 10 minutes, until the onions are tender but not browned, stirring occasionally.
Add the squash, apples, 1 teaspoon salt, 1/2 teaspoon pepper and 1 cup of water to the pot. Bring to a boil, reduce the heat, cover, and simmer for 35 to 40 minutes, until the squash and apples are very soft. Add the apple cider and puree with a stick blender. (You can also use a regular blender.) If the soup is too thick, add a little more apple cider. Add one more teaspoon of salt, check the seasonings, and serve hot.