This soup is definitely on the sweeter side, reminding me of a hot apple cider on a rainy day in the fall. The beautiful orange soup has a thin consistency making it easy to sip from a mug (no spoon needed). The caramelized onion was the key ingredient in this soup, ensuring the sweet flavours from the apples and squash were not too dessert-like.Tip: The first time I made this soup with red apples and the second time I made it with green (granny smith) apples. The granny smith apples really tame the sweetness of the butternut squash, so give both a try and tell me which one you prefer.It’s about balance . . .
This soup took me less than an hour to make, and gave my husband and I lunch for three days! Like pumpkin, a butternut squash has an intimidating exterior. Here is a great link if you are unsure how to peel and cut a butternut squash.
Sometimes, even taking an hour out of our day to cook can seem overwhelming. But try to think about how much time you will save by having soup ready to go in the fridge for the next couple of days. Here are five reasons to cook after a long day:
- Leftovers: The next couple of days, you can relax! Enjoy the leftovers.
- Being a role model: If your kids see you cooking, they will cook.
- Embrace your creative side: You can make/modify any recipe you want. Let go!
- Recoup: Bad day at work? Use cooking to let go of any negative thoughts.
- Learn: Try something new. Learn how to cut a squash open!