As I mentioned before, I had a lot of leftover squash, so I decided to make a butternut squash and apple soup. This was really quick and easy, but super tasty and warming.
First, cube about five cups of butternut squash and three cubed apples; put them in a pan with just enough water to cover them. Boil these until tender and then blend it until smooth.
Add a quarter cup each of stock and cream, a teaspoon of thyme, a quarter teaspoon of sage, a quarter teaspoon of cumin, and salt and pepper to taste.
Will loved this; he said it ranks up there with my cream of tomato soup. I loved this, and it was a perfect way to deal with the cold snap we've been experiencing.
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