Butternut Squash and Apple Soup
Adapted from Select Nova Scotia.
1 Butternut squash, peeled & cubed (seeds scooped out)
4 Apples, peeled, cored & diced
1 Onion, sliced
1 tbsp/15mL Olive oil
Water, to cover
Salt & pepper to taste
1 tbsp/15mL Summer savory
2 Bay leaves
1 tbsp/15mL Maple syrup
In a heavy bottomed pan, add the olive oil and sauté the onion for 2-3 minutes or until soft.
Add the squash and salt and pepper.
Cook for 4-5 minutes and add the apple then cover with water.
Add the summer savory, bay leaves and maple syrup.
Cook until soft and then puree half of the soup in the blender and return to the other half.
Check for seasoning and add more if needed.
Tip: Serve with thinly sliced aged gouda on top.
A simple, satisfying soup perfect to make in the fall when squash and apples are at their best.