Winter Squash and Apple Soup

I love this soup. It's beautiful and delicious, and so good for you. It makes a lovely first course for Thanksgiving dinner, or a nice meal on its own. Cutting up butternut squash is not for the faint of heart, but once it's done, you'll be glad you did it!

To make it slightly easier to cut the squash, I put it in the microwave for about two minutes. (I microwave one squash at a time.) Then I cut it in half crosswise, and each piece again lengthwise, and then remove the seeds.



Then I stand each piece on end to cut off the peel, similar to my method for cutting canteloupe.



Once the squash is peeled and seeded, cut it into chunks.



Next, core, peel and dice the apples.



Only one more thing to chop: the onion. After you've chopped it, heat the oil in a Dutch oven, add the onion, and cook until tender.



Next add the apples and squash,



the broth,



water, salt and pepper and thyme.



Turn the heat to high and heat until boiling. Cover the pot, reduce the heat, and simmer 20 minutes or so, until the squash is tender. Stir it often.



This soup is another great use for that immersion blender! If you don't have one, puree the soup in batches in a regular blender, with the center part of the cover removed to let steam escape. Return the soup to the pan.

Stir in the half and half,



and heat over medium heat until the soup is heated thoroughly, but don't let it boil.

There are more Squash recipes at the Ultimate Recipe Swap and the In Season Recipe Swap. Find more inspiration at the Krazy Kitchen, Food on Fridays, the Recipe Swap at Grocery Cart Challenge, Friday Feasts, and Foodie Friday, Food on Fridays - Soup, Ingredient Spotlight.

Winter Squash and Apple Soup

2 medium Golden Delicious apples
2 medium butternut squash (about 1 3/4 lbs. each)
2 Tbsp. olive oil
1 small onion, chopped
1 can vegetable broth (or chicken)
1 Tbsp. fresh thyme or 1/4 tsp. dried thyme
1 tsp. salt
1/8 tsp. coarsely ground black pepper
1 1/2 cups water
1 cup half and half

Peel, quarter, and core each apple; cut into chunks. Cut squash, remove seeds and peel, and cut into 3/4 inch chunks. In a large Dutch Oven, heat oil over medium heat; add onion and cook until tender.

Stir in apples, squash, broth, thyme, salt, pepper and water; heat to boiling over high heat. Reduce heat to low; cover and simmer, stirring frequently, 20 to 25 minutes, until squash is tender.

Use an immersion blender to puree soup. Alternatively, spoon 1/3 of soup into regular blender and blend at low speed until very smooth. Repeat with all the soup. Return the pureed mixture to the pan.

Stir in half and half, and heat through over medium heat, stirring ocassionally. (do not boil) Serves 8.