Welcome the fall season with this flavorful soup. Squash are all about this time of year and look so festive. This soup is such a great way to enjoy the flavors of autumn.

Serves 10 (I like to make this soup in large quantities. It goes fast and I try to set aside some for leftovers.) This recipe can easily be cut in half.

Ingredients:

  • 3 lbs. butternut squash, peeled and diced
  • 1/2 onion, peeled
  • 1 teaspoon garlic, chopped
  • 1 cinnamon stick
  • 2 apples, peeled and cored
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 gallon chicken stock
  • 1 pint cream

Directions:

  1. On a lightly buttered cookie sheet, roast the onions, garlic, and squash for 30 minutes at 375 degrees F.
  2. Then place the onions, garlic, and squash in a stock pot and add the following: chicken stock, peeled apples, cinnamon, and brown sugar.
  3. Bring to a boil and then lower temperature and simmer for 30 minutes or longer.
  4. Blend to a puree and season with salt and pepper.
  5. Finish of with cream.
  6. Garnish with sage and cranberries.