Creamy Butternut Squash Soup


Makes 6-8 servings
For an unusual garnish, reserve the seeds and toss with a spicy seasoned salt and a little olive oil, then toast them until crunchy.

1 medium butternut squash, peeled, seeded and diced
into 1-inch cubes (about 4-5 cups)
1 cup diced sweet onion
1 bunch scallions, finely chopped
2 Granny Smith apples, peeled, cored and diced, divided
1 quart chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional)
1/2 cup heavy cream
Sour Cream for garnish
Balsamic Syrup for garnish


Add the cubed squash, diced onion, scallions, all but 1/4 cup of the diced apples, chicken broth, salt, pepper and red pepper flakes, if used, to a large sauce pan and bring to a boil. Reduce heat and cook for 12-15 minutes or until the squash is tender.

Puree soup with an immersion blender or in food processor, taking care not to burn yourself. Strain, if desired. Return to heat if needed and add cream until blended.

Ladle into soup bowls and top with a little sour cream, some of the diced apples then drizzle with a little of the balsamic syrup and then sprinkle with a few of the toasted seeds. Recipe provided by Chef Scott Wilson