I’ve got a pretty darn good roasted butternut squash soup recipe already….

... but ya know, sometimes you don’t want to turn on the oven. And sometimes, you just want to use your immersion blender in one pot and be done with it. And, to make it even easier on ourselves, we’re just going to buy some pre-cut, pre-peel butternut squash from the store. And, since the soup is just as tasty, why wouldn’t you.

Ingredients:

2 Tbsp evoo

1/2 a large onion, rough chopped

3 cloves of garlic, smashed and rough chopped

42 oz butternut sqaush cubes

1 granny smith apples, peeled, cored and chopped

1 tsp salt

1/2 tsp gound black pepper

4 cups of chicken broth

sour cream

sliced green onions

4 strips of bacon, cooked and crumbled

Directions:

Coat the bottom of a large dutch oven with evoo.  When heated, add onions and saute until translucent.

Add in garlic, and stir to combine.

Add squash, salt and pepper, and saute until soft, stirring frequently to prevent burning.  After 15 minutes, add apples.

Cook for an additional 15 minutes, stirring frequently.

Add in 2 cups of the chicken stock, and bring to a boil. Reduce heat and simmer for 30 minutes.

Use an immersion blender to puree squash and apples. Continue to add in the rest of the chicken stock while blending

When ready to serve, top with sour cream, scallions, and bacon, as you want.

Although I'm not sure there is ever an occasion that warrants it, you could leave out the bacon, substitute vegetable broth, and you've got a simple vegetarian dish. Leave out the sour cream, and it’s vegan.