simple supper-winter squash/apple soup

With our abundance of winter squash this season, I am finding ways to enjoy them that I would have never tried in the past.  Last night I made a winter squash/apple soup that we thought was quite tasty. I  think it would make a great addition to  a turkey day or any other day meal but, is also hearty enough that it can be served as a main course.

 The original recipe  I started with  from calls for butternut squash but, any winter type squash will work. Some recipes call for roasting of the squash, others start with already pureed squash and some call for dicing and boiling the squash. I chose the latter as it fit my needs the best.  I made our soup the main dish and served with naan.  Add a salad and you have a complete  healthy , tasty meal. Total cost of the meal was  about 50 cents for the apple and flour for the naan. Everything else was grown  here on the land.

winter squash/apple soup

1 large winter squash (about 2 1/2 pounds), peeled, seeded and cut into 2-inch pieces
1 large onion, peeled and quartered
3 garlic cloves, peeled and chopped
2 tart, firm apples, peeled, cored and diced
2 tablespoons  butter

1 teaspoon sage
3-4 cups vegetable broth

sour cream  and chile powder as garnish

If roasting the squash, add the apples, onion and garlic when roasting, puree all ingredients and  add liquid to make consistency that you want. Serve .

I instead, boiled the squash and onion in chunks and then pureed it. While that was cooking, I took my apple  and garlic and sauteed them  to bring the flavors out and then added the chunky bits to the pureed mixture and served. I  topped with a touch of sour cream and chile powder.