Squash calls my name every fall. Even though they’re a pain to cut (how do you people carve pumpkins so well?!) and some can be funny looking (look at that butternut squash…yes, I am a child), they’re just so delicious that I can’t resist them! Soups are my favorite to make on Sundays because they cook all day and you can eat them all week. I put my two favorite fall treats to good use this past weekend and the outcome was a delicious soup.
2 small butternut squash, peeled and diced
3 small apples, cored and diced
1.5 cups mirepoix (mixture of diced onions, carrots, celery)
3 T olive oil
3.5 cups vegetable broth
handful of fresh sage leaves, torn
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cayenne (depending upon your love of spiciness)
salt and pepper to taste
Add all ingredients to crockpot and cook on high for 5 hours, until soft. Put ingredients in blender and puree. Serve hot with crusty bread.