From the heart of Atlantic Canada, this simple and satisfying Butternut Squash & Apple soup will keep you and you and yours warm any time of the year.
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
1 tbsp. (15mL) summer savory
2 bay leaves
1 tbsp. (15mL) maple syrup
In a heavy bottomed pan, add the olive oil and saute 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 and 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 remaining half. Check for seasoning and add more if needed. Optional – Serve with thinly sliced aged gouda on top. Makes 4-6 portions.
Ith do shàth!
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