It’s finally kinda sorta cold in Virginia. It’s chilly and rainy at least, so it’s kinda sorta fall! My fave. I spent today thrifting with my mom, found a super cute antique coffee table, and found myself wanting a nice hot dinner. Butternut squash everything is all over Pinterest right now, and I had some other produce to use up, so this soup is what I came up with. A true “what I had in my fridge” recipe if there ever was one. Plus I got to use my immersion blender, which is always fun!
Serve this with some toasted bread and butter for dipping. If you have a snoring pug to sit next to while you eat, it tastes even better!
Butternut Squash Soup with Goat Cheese
1 butternut squash, peeled and chopped
1 sweet potato, peeled and chopped
1 large onion, peeled and chopped
1 large sweet apple, peeled, cored, chopped
2 cloves garlic, minced
1 bay leaf
1 tsp dried thyme
1/2 tsp ground sage
1/2 tsp ground nutmeg
salt and pepper
4 cups chicken broth
chilled goat cheese to top
1) Combine squash, sweet potato, apple, onion, and garlic with 1 tsp of salt and two tbsp olive oil in a heavy bottomed soup pot. (I use a heavy dutch oven for soups, always!). Cook on medium for about 15 minutes, covered.
2) Cover with broth and add spices. Cook until vegetables are soft, about 15-20 minutes.
3) Remove bay leaf and transfer to blender. Blend until smooth. I use an immersion blender because you can safely blend hot soup right in the pan! They’re inexpensive and awesome. I have this one.
4) Serve hot with crumbled goat cheese on top. Relax. Your day is about to get better.