Delicious Squash Soup

This recipe came about because I was trying to recreate a soup I had for lunch when I was out with a friend recently. We both loved it so much and she really wanted me to make it so she'd have the recipe. Here's my best try! I thought it was pretty close!

Ingredients:

1 large butternut squash peeled and chopped into large chunks

1 granny smith apple chopped into large chunks

1 15oz. can of pumpkin puree

1 sweet onion chopped

2 garlic cloves minced

1 quart of vegetable broth

1/4 cup of apple cider

1/4 cup of half and half

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1 tbs. salt

2 tbs. olive oil

cracked black pepper

pumpkin seeds and parsley to garnish

 

Directions:

In a large dutch oven over medium heat sauté onions and garlic until translucent, about 5 minutes.  Add squash, apple, salt, pepper, cinnamon, nutmeg, vegetable broth and apple cider.  Bring to a boil and reduce until simmering.  Cook the squash until fork tender, about 15 minutes, stirring frequently.  When squash is tender use an emersion blender to puree until smooth.  If you don't have an emersion blender, use a food processor or blender in small batches, but be careful, as it is very hot!  When smooth, return to low heat and add can of pumpkin.  Just before serving add half and half and check seasonings.  Ladle into bowls and garnish with parsley and pumpkin seeds.  I served my soup with Turkey & Cranberry Panini's. (Be on the look out for this recipe tomorrow!)