While looking for a soup to make for Thanksgiving last year, I found that there were several recipes that might be acceptable. While sorting through them, I find there are three important qualities you should look for. 

The first quality I search for are the ingredients. Do they seem to blend well? Will they be easy to find? Will they appeal to many people?

The second is the time it will take to prepare. On a holiday, when you are entertaining many guests, this is very important. Of course you can make it ahead and freeze it. But how much of your day do you really want to spend preparing, sorting it out and freezing?

The third and most important is the difficulty of the recipe. It has to be easy and simple. 

I found this recipe on Chowhound, by Christine Gallary. It met all my requirements. I was able to find freshly cut up butternut squash in my supermarket, so it cut down the preparation time even more! 

This is an easy, flavorful soup with ingredients that blend together nicely!

This is a must! Make it ahead and freeze it, or make it the day before! Whatever you do, try this! It is terrific!

Ingredients for the Soup

4 pounds butternut squash (about 2 medium) halved lengthwise and seeds removed
2 tbsp. unsalted butter or margerine (1/4 stick)
1 medium Grany Smith apple
1/2 medium yellow onion
8 fresh sage leaves, chopped
2 1/2 cups vegetable or chicken broth (you can use low sodium)
2 1/2 cups water
1 1/2 tsp. kosher salt, plus more as needed
1/3 cup heavy cream (I used half and half)
1/2 cup toasted pumpkin seeds, for garnish (optional)

*Just as a note, I used 5 cups of chicken broth, and added water as needed at the end.

Today’s hint: You will see that this soup is seasoned with salt and pepper throughout the entire process of preparing it. You should always season your recipe in layers, or several times. This is an important procedure that will ensure your dish is wonderful!

Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. (If using already cut squash, just place them on the baking pan). Melt 1 tbsp. of the butter or margerine and brush it over the squash. Rub it in with your fingers. Season generously with salt and pepper. Roast until knife-tender, about 50 minutes to an hour.

Peel and core the apple and chop it into medium size pieces.

Chop the onion into medium pieces. 

Melt the remaining tbsp. of butter in a Dutch oven over medium heat. Add the apple, onion, sage leaves. Season with salt and pepper and cook, stirring occasionally, until softened, about 7 minutes.

When the squash is ready and cooled, place it in the pan with the sautéed  apples and onions.

Add the broth (and water, if using) and the measured salt and pepper. Stir to combine. Over medium-high heat, bring soup to a boil. Reduce the heat to medium-low and let simmer until flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.

Using a blender or immersion blender, puree the soup in batches until smooth. If you are using a blender, cover the top of the blender with a kitchen towel to allow steam to escape and prevent the lid from popping off.

Put soup back on stove and simmer. Season with more salt and pepper if needed.

Serve garnished with pumpkin seeds, if using.

It’s that simple! And so delicious!