Winter Squash Soupby Rory
This hearty, filling soup is the perfect way to warm up on a cold winter day.
Soups & Stews
Peel the butternut squash and scoop out the seeds and pulp. Coarsely chop butternut squash, apples, and onion.
Add squash chunks to a large, heavy-bottomed pot with the chicken broth, water, and powdered rosemary. Bring mixture to a boil before reducing to a simmer. Cook, uncovered, for 45 minutes, or until squash is tender.
Remove pan from heat and allow to cool slightly. Pour soup into a blender. Puree soup mixture in blender until texture is smooth.
IMPORTANT: Make sure the soup is slightly cooled, or you will blow the lid off the blender in the next step!
Transfer soup back into the pan and re-heat over low heat, seasoning to taste with salt and pepper. When soup begins to simmer, stir in the heavy cream.
Ladle soup into bowls and drizzle a little Butternut Squash Seed Oil on top of each serving.