Thanksgiving and Butternut Squash Soup!

Sorry, it's been a while since I've done a new post. With Thanksgiving and Black Friday shopping, it has been crazy here!
We had Thanksgiving dinner with Bradley's family. We had a great time with lots of good food!
Alice, Amber, my friend Machelle, and I had big plans for black Friday shopping. (Not sure why it's still called Black Friday though when we actually went out on Thanksgiving!) We got to Walmart right before 6pm and it was crazy! People were parking on the other side of the street and walking. We decided against that so headed to another Walmart. The amount of people there was crazy but I am happy to say that we got the one thing we were waiting in line for!

 

We also hit up Kirklands, Kohl's, Ulta, Best Buy, and Target....had a late dinner at Waffle House and were home by about 1:30am. I had a great time and can't wait to go again next year! (You up for it again Machelle?)

 

Now, onto the Butternut Squash Soup!

I've actually never had Butternut Squash Soup so I don't have anything to compare it to but it tasted good to me! Bradley even liked it! My friend Sherry said she  makes it and serves it with Ciabatta with Parmesan Cheese.

 

First off, take a butternut squash, cut it in half. Brush some melted butter all over and sprinkle some salt and pepper. Put it in a 425 degree oven for about an hour. This is the finished product.

Let cool enough to handle the squash and then scoop out the flesh from the skin.

 

 

1 medium granny smith apple, peeled and diced

1/2 onion, chopped

3 or 4 Basil leaves

1 tablespoon butter

 

Melt butter in saucepan and add apple, onion, and basil. Saute until soft. About 7 minutes.

 

 

 

At this point, add in the "meat" from the squash and throw out the skin.

Cook another couple of minutes then add in chicken broth, water, and a little more salt and pepper.

 

1 1/2 cup chicken broth

1 1/2 cup water

 

Bring to a boil then reduce heat to medium and let simmer about 15 minutes to let the flavors "marry" together. Break apart any large pieces of squash as you go.

Remove from heat and add in about 1/4 cup half and half.

Using an immersion blender, blend until soup is smooth. (you can also use a blender or food processor, just make sure to keep the small cap from he lid off so that the steam can escape and the main lid doesn't pop off). Taste and season with more salt and pepper as needed.

 

 

 

You can garnish this with basil pesto, pumpkin seeds, etc.

 

Enjoy!