Just in time, a fantastic recipe for butternut squash soup! This is a great cool weather classic, and we’ve been making it once or twice a year from different recipes. This time, I think I’ve found the winner.
The other recipes used lots of heavy cream, which is of course delicious. This recipe opts for green apple and chicken broth instead of heavy cream, and it works. It’s healthier than the competition and just as tasty (if different). There’s a pinch of nutmeg and cinnamon mixed with a very generous pinch of cayenne in this recipe, and those spices made the soup more complex and just more fun. It wasn’t too spicy or too hot, but it definitely had special something.
As you can see, this is tasty with bacon crumbles and Parmesan cheesy bread. If we had a fully stocked cheese drawer last night, I might have gone for a more traditional cheesy bread option like cheddar.
Cheesy bread or not, I hope you enjoy some butternut squash soup this season. It just feels right to eat a giant bowl full of butternut squashy goodness at this time of year.