I don't know what it is about Fall, but once the cool weather hits I want to eat every pumpkin thing possible (maybe also because I'm preggo). I have been making a lot of yummy pumpkin things lately-pumpkin chocolate chip muffins, pumpkin bread, pumpkin dip and pumpkin/squash soup.
The soup has been my favorite so far, so thought I would share the recipe. This was my first attempt of homemade soup, so I was thrilled with how yummy it was! The base of the recipe is from my friend, but I added and took away some things. The best part is you don't really need to measure, and you can add more or less of ingredients to fit your taste buds.
~Pumpkin Butternut Squash Soup~
One large Butternut Squash peeled and chopped
2 apples (I used Gala) peeled and chopped
Chopped sweet onion to taste (I used about half a small onion)
3 Tbsp of butter
One can of pumpkin puree
salt and pepper
pumpkin pie spice
1 1/3 cup of apple cider (I used the spiced kind with orange, cinnamon and clove)
2-4 cups of water or stock, depending on how thick you like your soup
~Melt butter in large pot, saute onions until clear
~Toss in squash and apples, saute for a couple minutes, then add about 2 cups of water and bring to a boil
~Simmer for around 20 minutes until squash is soft
Pour everything into blender or food processor and blend until smooth. Add can of pumpkin and blend again until smooth.
~Pour everything back into pot on stove on low heat. Add apple cider and the rest of water, depending on thickness you prefer.
~Add spices and heat on low (do not boil) until soup is hot.
Enjoy!! I made enough for two lunches and then was able to freeze about 3 bowls worth. Can't wait to make it again!