Squash and Apple Soup
I do not grow butternut squash in my garden since it takes up a lot of space. However, there is a farmer about four miles away that sells butternut squash for $1.00 each. Every year I buy 10 or 20 for storage, roasting and freezing. This squash apple soup recipe happens to be one of my favorites. This recipe makes enough for several days of soup or enough to package and freeze. Unless you happen to have a pressure cooker, you should not try canning.
16 cups cubed seeded peeled butternut squash
2 large apples, peeled, chopped
2 large onions, cut into 1-inch pieces
4 tbsp. brown sugar
2 tsp salt
2 tsp ground cinnamon
1 tsp. pepper
6 cups chicken stock
1 1/2 cups heavy cream
12 oz fat free vanilla yogurt
4 tbsp. chopped fresh chives
To make squash apple soup start with: In a large pot, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper. Add the chicken stock. Cover and heat over medium-high heat (so you don’t burn the squash) until the soup starts boiling. Reduce heat; simmer covered about 20 minutes or until squash is tender.
Using an immersion blender or food processor, blend until smooth (I like to have some chunks in my soup so I usually remove about 1/4 to 1/3 before blending. I add back after blending). Stir in heavy cream and yogurt. Heat over low heat, stirring occasionally, just until heated through. Ladle the squash apple soup into bowls; sprinkle with fresh chives.
As a substitute for butternut squash you can use yellow summer squash in the squash apple soup. The yellow squash meat is as tender and the skin of yellow summer squash is edible which makes baking and scrapping out the meat (as you do for butternut squash) not necessary.
Look at other squash recipes https://traderscreek.com/recipes/recipe-index/
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