This soup is easy and fast to make...another great weekly dinner recipe! OK...I cheated, I bought the butternut squash already peeled, seeded and cut!
Butternut Squash Soup
About 2.5 lbs butternut squash, peeled, seeded and cut into 1-inch pieces
3 Granny Smith apples, peeled, cored and cut into 1-inch pieces
4 sticks of celery, cut into 1-inch pieces
2 Tbsp olive oil
1 qt chicken stock
1 to 2 Tbsp ground Jamaican allspice
In a large Dutch oven (my winter favorite!), heat the oil. Add first the squash and the carrots. Saute for about 8 minutes. Add the celery and saute for another 5 minutes. Do not let the vegetables stick to the bottom. Add the apples.
Add the stock, the spices and cook, covered, for about 30 to 45 minutes, until the squash is tender. The apples will get mushy but it is ok!
When cooked, puree with an immersion blender, or a food processor. You may add more stock if too thick.
Season with salt.
Serve with a sprig of thyme or two for decoration!