Butternut Squash & Granny Smith Apple Soup

Hello winter? What happened to fall?

On Saturday I woke up to a snowstorm and the only thing I could think of was soup. 

Aside from being delicious, it's a great excuse to turn on the oven for some extra warmth. 

This soup was so satisfying- it warmed me up, tasted great and seemed kind of healthy too. 

The apples make it kind of tart, and a little sweet, while the squash gave it an earthy, creamy note. It's also super easy to make, and you can swap other types of root veggies, or squash and use the same basic recipe.

BUTTERNUT SQUASH GRANNY SMITH APPLE SOUP

Toss together 1 butternut squash (chopped) + 2 Granny Smith apples (chopped) + 2 tbsp olive oil + 2 tablespoons honey, add a pinch of sea salt and some thyme or other fresh herbs.  Throw it all on a baking pan and roast at 425 for about 30 minutes. Once the roasted squash and apples have cooled, puree them in a food processor until smooth. Put the puree in a big soup pan over medium heat and whisk in 3 cups chicken stock, then whisk in about 1 tbsp heavy cream.  Season to taste with salt and pepper. Let simmer over low heat until ready to serve. Easy peasy and even tastier with a few pecans thrown on top.