Butternut Squash Soup

Photograph courtesy of Elfreda Dalby Photography

I created this recipe for numerous reasons... my family likes spice, it freezes well and the soup can be used in a beef or chicken stew, adding some extra flavour and veggie goodness! 

2 large butternut squash (peeled, seeded and cubed)
2 Granny Smith apples (peeled, cored and diced)
1 large yellow onion (chopped)
3 celery stalks (chopped)
100 ml chicken broth
5ml nutmeg
5ml ground ginger
5ml allspice
5ml salt
Table cream

Place the butternut, apples, celery and onion in a large stockpot and just cover with water. Boil until squash is soft. Add chicken broth, nutmeg, ginger and allspice. Simmer for 20 minutes, stirring occasionally. The soup should become less watery. Puree soup until you reach the desired consistency.

Serve and store in a Soup Mug. Freezes well for up to a month.

TIPS:

• Add some table cream just before serving to give it some extra taste. Serve with fresh bread. 
• The soup makes excellent, freezer friendly baby food too.
• Add a cup full to your chicken or beef stew to add some texture and extra nutrients.