Butternut Squash Soup

My rating: 5 stars

Kids' rating: 0 stars

Speaking of things my kids hate, let's make soup!

I always make this with a fresh mozzarella grilled cheese on sourdough. I think it's delicious, and it fills up my kids so that they still eat when they refuse to touch the soup. Actually, I make them dip the sandwich in the soup and they don't seem to hate that. 

Look at all those pretty little fruits and veggies!

Ingredients:

2 tablespoons butter

2 tablespoons olive oil

1/2 cup diced sweet onion

1/2 teaspoon minced garlic

4 carrots, peeled and diced to 1/2" pieces

3 cups cubed butternut squash

1 large or 2 small honeycrisp apples, peeled and cubed

salt and pepper

1 teaspoon thyme

2 cups chicken broth

1/4 cup heavy whipping cream*

1 tablespoon butter

Directions:

Heat the butter and oil in a large pot. Sautee onion and carrots, until the onions are translucent. Add garlic and cook for one minuted. Add carrots and squash and seasonings, mixing so everything gets coated in the butter/oil, and cook for 2 minutes.  Add broth and bring to a boil. Reduce to medium and simmer for 15-20 minutes, until everything is fork tender.  Transfer it all to the blender/ food processor. You can do this in one big batch (but be careful to watch the lid, the steam will make it want to pop off), or a couple smaller batches. Once it's all been blended, transfer back to the pot, add the cream and butter and heat through. 

*I have replaced the cream with cauliflower before and loved it. Just add it to the veggies when cooking. I don't always remember to get cauliflower, but when I do, it's a good alternative.

Recipe from my brain