Who doesn’t love Butternut Squash in the fall? It’s a symbol of changing weather and a new season.
Sarah Gilman incorporated the vegetable into her book, Out in Blue, the first book in the Return to Sanctuary paranormal romance series.
In Sarah’s words:
“In Blue, the heroine in Sarah Gilman’s Out in Blue, makes Butternut Squash Bisque, which is a favorite around here, since I usually end up with an army of butternut squash from the garden. Heavenly on a chilly fall day. I’m allergic to following recipes, and this soup in particular can be made a thousand ways, so the measurements don’t need to be exact.”
- 1 butternut squash, peeled, seeded and cut into chunks
- 1 large onion (chopped) (I’ve used 2)
- 4 large apples (any variety, I prefer something tart, like Granny Smith or McIntosh) peeled, cored, cut into chunks.
- Salt (to taste)
- Pepper (to taste)
- Thyme (to taste)
- Milk or Cream (to taste. I start with a cup of whole milk, but I add more if the soup is too thick, or less if it is too thin.)
- Vegetable broth (enough to cover to the chopped squash and apples)
Combine the squash, apples, and broth in a large soup pot and boil until soft. In a separate pan, cook the onion in butter until soft, add to squash. Add salt, pepper, and thyme to taste, but don’t be shy about the thyme, it’s the key. Add milk or cream. Process soup in a blender.
I recommend serving with hot apple cider. 🙂