How is October wrapping up this week?
Halloween is Thursday night. I really wanted to have a costume this year since I could have fun and dress up the baby bump but I’m not having much luck coming up with a costume. We’ll see what I can come up with quickly so that I can get dressed up to hand out some candy. Oh yeah, and we can’t forget to get a costume for Kemper. ha!
Since October is wrapping up it means it’s time to post this month’s recipe for my Secret Recipe Club post. This month I received the blog called The Wimpy Vegetarian. Susan’s blog is full of great recipes that feature fresh ingredients and vibrant flavors.
As usual, Price picked the recipe for me to make for this month’s SRC post. He was thinking fall when he picked the Butternut Squash-Apple Soup. I’m so glad that he did because we had a monster of a butternut squash sitting on our counter just waiting to be used. I had been staring at it wondering what to do since it was so big. Seriously, it was about from my finger tips to my elbow. A little intimidating to say the least. But this soup ended up being the perfect fit for it.
We loved this soup! It felt so rich without being indulgent. Can’t beat a healthy soup that is quick to make. It would be the perfect fit to make on a weekend or just after work.
Even the dog liked the soup! It’s vegetarian so I just mixed a bit into his food and he loved it. I’m always trying to give him extra fruits and veggies as treats instead of processed treats so I figured I’d just give this a try as well and he LOVED it.
I highly suggest making this amazing Butternut Squash-Apple Soup when you are craving a delicious soup that is simple to make and that will fill you up on fresh fall flavors.
Butternut Squash-Apple Soup
Makes 6 servings
- 2 medium butternut squash
- 1 large yellow onion, diced
- 2 tablespoons olive oils
- 2 tablespoons butter
- 5 cups vegetable stock
- 1 cup apple cider
- 1 teaspoon salt, to taste
- Preheat the oven to 400° F.
- Peel and then slice off the top and bottom of each squash. Slice in half lengthwise and scrape out the seeds and pulp with a spoon and then chop the squash into 1″ cubes.
- Toss the squash with a little olive oil, lightly salt, and spread on a baking sheet. Roast until very, very soft and lightly caramelized, about 30 minutes.
- In a very large pot, melt the butter over medium high heat and cook until lightly browned. Lower the heat and add the remaining olive oil and the onion. Saute for about 20 minutes or until the onion begins to caramelize.
- Add the squash, vegetable stock, apple cider, and salt to the pot, and bring to a simmer for 10 minutes.
- In small batches, pour the soup into a blender and puree to a smooth.
- Season to taste prior to serving.
Adapted from The Whimpy Vegetarian
Check out my previous 2 years of Secret Recipe Club Posts.
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