With a welcomed chill in the air lately, I think it’s safe to say that soup season is officially here!
We hosted family and friends for supper on Thanksgiving Eve, and served two soups: Loaded Potato Soup and Apple-Cinnamon Butternut Squash Soup. Seeing as how most everyone has their own favorite Potato Soup recipe on hand, today I’d like to share the recipe for the latter.
Apple-Cinnamon Butternut Squash Soup
8 cups cubed seeded peeled butternut squash (2 medium)
1 large apple, peeled and chopped
1 large onion, chopped (I used less)
2 Tbsp. packed brown sugar
3/4 tsp. salt
3/4 tsp. ground cinnamon
1/8 tsp. pepper
3 cups chicken broth
3/4 cup milk (I used half-n-half)
1 (6 oz) container Greek fat free plain yogurt
2 Tbsp. chopped chives
1. In a Dutch oven, mix squash, apple, onion, brown sugar, salt, cinnamon, and pepper. Add broth. Cover; heat to boiling over medium-high heat. Reduce heat; simmer about 20 minutes or until squash is tender.
2. In a blender or food processor, place one-third of mixture. Cover; blend until smooth. Repeat twice to use up remaining soup. Return to Dutch oven, stir in milk and yogurt. Heat over low heat, stirring occassionally, just until heated through. Ladle into bowls; sprinkle with chives.
Makes 8 (1 cup) servings.
I found this recipe on the Betty Crocker website a few years ago and finally got around to trying it. The thought of apple+cinnamon+butternut squash sounded delightful to me. Next time, just out of curiosity, I would like to try it without the onion as I’m not a big fan of onion with fruit. But Joel loves the combination, and apparently, so does the rest of my family because it got favorable reviews.
Helpful tip: Wear gloves when peeling and chopping the squash. I had a reaction on my left hand, and when I looked it up on the internet, discovered that it’s a common allergic reaction. Who knew?
As a recipe bonus today, I’m throwing in this fun little idea! I like to put out a snacky appetizer for everyone to munch on as they arrive, and a cheese ball is always a crowd pleaser. I rummaged through my pantry and fridge and found enough ingredients for a quick, standard Ranch Cheeseball–cream cheese, ranch dip mix, and shredded sharp cheddar (bacon bits and green onion are a great addition as well, if you have them on hand).
I wanted to do something extra fallish and festive with it and, at first glance on Pinterest, spotted this idea for using rubber bands to make the shape of a pumpkin! Isn’t that neat! Just wrap the cheese ball in plastic wrap and place rubber bands around it before chilling. You’re supposed to use a big pretzel stick for the stem, but I only had the thin ones. But it still got the idea across.
So tuck this idea away until next fall because its a cutie!
Tomorrow I’ll be back with some photos from Thanksgiving Day!