This is the time of year where everyone talks about pumpkins and butternut squash, I know. But please excuse me while I share this quick and easy recipe I made last night! I had some butternut squash left over so I figured I’d make a quick and easy soup before it went bad. Along with a gala apple, I roasted the squash in the oven for about 45 minutes – and my whole house smelled like Fall deliciousness. I was too lazy to take real photos, so I all have is this Instagram!
Anyway, although it’s a bit haphazard, here’s the recipe:
Butternut Squash & Apple Soup
3 cups of diced butternut squash
1 apple, diced (I used Gala)
Heat oven to 350 degrees. Toss butternut squash and apple with a bit of olive and lay flat on baking tray. Roast until soft, about 45 minutes. Once out of the oven, transfer the apple and squash to a bowl and puree. Add milk, water or chicken broth until you reach your desired consistency. [I used a combo of milk and water, only because I didn’t have chicken broth on hand!]
Garnish with a few sprinkles of gorgonzola and croutons, and serve!