My family made a double batch of this soup over Christmas, to freeze for busy days (and nights) ahead. Yes, we’re still working through the bushel of squash from October. (There’s just one squash left.)
The recipe is lightly adapted from Skinnytaste’s Butternut Squash Soup, but we just used basic black pepper for seasoning and added a touch of applesauce. It was a good chance to test out the new immersion blender that my Dad got for Christmas. It’s a fun gadget, and makes the soup so smooth. The soup is really simple, but has a rich flavor. I treat the containers in my freezer like gold.
Butternut Squash Soup
1 butternut squash, peeled and cubed
1 large onion, peeled and chopped
3 carrots, peeled and chopped
6 c. vegetable broth
1 t minced garlic
1/2 c. unsweetened applesauce
Place squash, onion, carrots, broth, and garlic in a large pot. Cover and simmer for 45 minutes, or until vegetables are very soft. Puree with an immersion blender. Season with black pepper. Stir in applesauce, and more water if the soup is too thick. Cook just until heated through.
-Adapted from Skinnytaste