Butternut Squash Soup

If you haven't noticed, I am a big fan of butternut squash.  It might be my favorite thing about Fall, although then I remember pumpkin and apples and caramel and roasted green chiles and I realize it has pretty stiff competition, Even considering all those Autumn favorites, butternut squash is still pretty fantastic.  This is one of the more classic applications, with good reason.  It's simple, comforting, sweet and savory all at once.  As the weather cools, this soup makes a welcome return to our kitchen lineup. 

Butternut Squash Soup
serves 4-6 
2 tablespoons butter 
1 medium onion, roughly chopped
1/2 medium butternut squash (about 3-4 pound squash), peeled, seeds scooped out and diced into 1" pieces
2 garlic cloves, peeled and roughly chopped
1 medium apple, peeled, cored and diced
4 cups chicken broth
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg, or to taste
1/4-1/2 cup half and half or heavy cream
salt and pepper to taste

In a large pot, melt butter over medium high heat.  Add onion and saute, stirring occasionally, for 2-3 minutes or until onions start to become translucent.  Add garlic and apple and cook for another 1-2 minutes or until garlic becomes fragrant.  Stir in butternut squash, chicken broth and thyme.  Bring to a boil, reduce heat to medium low, cover and simmer until squash and onions are soft (15-25 minutes, depending on how big your pieces are).  Use an immersion blender to puree until smooth (or you can puree in batches in a blender or food processor).  Stir in half and half and season to taste with nutmeg, salt and pepper. 

Note: This is a very basic version, you can feel free to enhance it and make your own---some ideas: carrot and celery thrown in with the cubed squash, a bit of maple syrup, balsamic vinegar or curry powder to add flavor, a topping of crispy bacon, croutons or a dollop of sour cream or Greek yogurt...

Also, you can feel very fancy by calling it a "bisque" if you like as well...now it's gone to company-worthy!