This is comforting, thick, creamy, vegetarian soup that is perfect for this time of year. It's also quick to prep and cook using butternut squash already cut into cubes. Cut cubes can be found in the produce section of the market. You can, also, use butternut squash spirals if cubes aren't available.
I use shallots for the soup. They are a mild-flavored member of the onion family. Shallots break down as they cook, making a smoother sauce than their onion cousins.
Gala or honey crisp apples are used. They're sweet and do not turn brown when cut.
Helpful Hints:
— White or any sweet onion can be used instead of shallots.
— If butternut squash cubes or spirals are not available, peel a whole squash and cut into 1-inch cubes. They may take longer to cook.
— 4 crushed garlic cloves can be used instead of bottled minced garlic.
— If using other apples, cut them just before adding them to the soup to prevent them from turning brown.
Countdown:
— Prepare ingredients.
— Start soup.
— While soup simmers, toast pecans.
— Finish soup.
Shopping List:
To buy: 1 pound butternut squash cubes, 1 jar minced garlic, 1 small piece fresh ginger or 1 bottle ground ginger, 1 bottle ground nutmeg, 1 carton light cream, 2 shallots, 1 gala or honey crisp apple,1 whole grain baguette, 1 small container pecan pieces and 1 container vegetable broth.
Staples: olive oil and salt.
