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I know that the weather is getting warmer and it’s an odd time to be making soup, however, my daughter has started on solid foods and the next introduction for her will be butternut squash. Besides, the nights are still chilly enough to make this soup perfectly cozy!
I adapted this recipe from the Autumn 2003 issue of the LCBO’s Food & Drink magazine. Yummy! The original recipe was Pumpkin & Apple Soup with Roasted Black Walnuts.
My version is below;
¼ cup (50 mL) butter
3 cups (750 mL) chopped onion
6 cups (1.5 L) chopped butternut squash
2 cups (500 mL) peeled and chopped apples – spy are best for cooking but any kind will do
1 tsp (5 mL) brown sugar Read the rest of this entry »
mollymcb
