I recently had a wonderful time serving lunch to some dear friends from my high school years, Beccy and Judy. Both Judy and I were bridesmaids for Beccy when she got married nearly 37 years ago. It had been over 30 years since I last saw Judy, but thanks to Facebook, we were able to reconnect.
It was so good to be together again and get caught up on what’s happened over the years. Since this was a pretty special occasion, I wanted to share one of my favorite winter time soups with them: Apple Butternut Squash.
One of the things I love about this soup, are the many toppings you can add once you’ve filled your bowl with it’s deliciousness. Here I starting adding caramelized onions, followed by sautéed mushrooms…
The last thing I added was some fresh rosemary from our herb garden. Rosemary grows year round here in the Willamette Valley of Oregon. It’s a hardy plant even with the snow and ice we’ve had this winter.
- 1 butternut squash, peeled, seeded & cubed
- 2 medium apples, peeled, cored, & chopped
- 3½ cups chicken or vegetable broth
- 1 medium onion, chopped
- ½ tsp. rosemary
- ½ tsp. marjoram
- salt & pepper to taste
- 1 cup plain regular yogurt
- In a large pot, combine squash, apples, broth, onion, rosemary, marjoram, & salt and pepper.
- Bring to a boil over medium-high heat. Then reduce to medium-low and simmer covered for about 45 minutes.
- Let cool, then put in a blender and pulse until smooth.
- Add one cup of yogurt and pulse until combined.
- Return soup to large pot and reheat slowly being careful not to boil.
- Add more salt and pepper to taste.
- Transfer to serving bowls and garnish with a dollup of yogurt or sour cream.
- Topping ideas: Caramelized onions, sautéed mushrooms, pumpkin seeds, sunflower seeds, sliced toasted almonds, sautéed chopped kale, & fresh herbs like rosemary, marjoram, or parsley.