This recipe appears in my eCookbook!
I am in an apple recipe mood as I get ready for Penelope’s apple themed 2nd birthday. This recipe is one of the recipes I was thinking about making for her party and wanted to experiment with it.
I had such fun making this soup, a perfect way to spend a Fall afternoon. I looked at several different recipes, but in the end, I just started adding ingredients and amounts in the moment. I totally understand why people say cooking is an art. When you can let go of a following a recipe verbatim, and truly let yourself create something, it is art.
Here is my recipe. Feel free to create your own version and have fun with it!
- 1.5 butternut squash, halved and roasted in the oven, at 350 for over an hour
- 2.5 green apples, cut up into cubes
- 1 onion, chopped
- 3 celery sticks, chopped
- 1 cup of carrots
- 3/4 cup of heavy whipping cream
- 1 cup of homemade chicken stock - make your own or buy it
- pumpkin pie spice
- salt and pepper
- First, sauté the onions in butter
- Then add celery, carrots and apples
- Continue to cook until basically mush
- When the squash is done roasting, scoop out the insides and add to the veggie mush
- Transfer everything to a blender, add the heavy cream, chicken broth, spices, salt and pepper and blended until smooth
Penelope is a big fan of soups. Which is great because she is kind of a picky eater and it is a way I can get a ton of veggies in one sitting. And with the homemade chicken stock in this soup, it is a very nourishing meal.
And P.S. this freezes well! I either freeze it one big container or individual servings like I do with my chicken stock.