Creamy butternut squash soup

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This blog first appeared in A Life Delicious.

I love a good soup, and during the holiday season, I especially love making soups that scream fall and winter. And my creamy butternut squash soup does just that!

So I believe that keeping it as simple as possible is best, allowing the squash to really shine through. Simply paired with fresh sage and sweet apples, it’s a match made in heaven. It’s unbelievably easy, but the flavors are complex.

Recipe | Creamy butternut squash soup

Ingredients

  • 1 Butternut Squash, whole or cubed
  • 48 oz Chicken Broth or Vegetable Broth, low sodium
  • 4 tbsp Miyoko’s Creamery European Style Cultured Vegan Unsalted Butter
  • 2 – 2 1/2 tbsp Coconut Sugar
  • Himalayan Pink Salt, to taste
  • Fresh Sage, chopped
  • Honeycrisp Apples, chopped into bite size pieces (skin on)
  • 8 oz Bel Gioioso Mascarpone Cheese, optional

 

Instructions

  1. Squash: Cut squash in half, wrap both halves in waxed paper and put face down in the microwave. Cook for 15-20 minutes until fork tender. (For cubed: add to a large bowl with a little water and cover with saran wrap; cook for 10-15 minutes).
  2. Blend: Empty into a blender with some chicken broth and blend until completely smooth.
  3. Heat through: Transfer contents to a large pot over medium-low heat. Mix in the butter, sugar, and enough chicken broth for desired consistency and heat through. Add salt to taste.
  4. How to serve: Right before serving, add chopped sage, apples and a healthy dollop of mascarpone cheese.

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