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Last weekend we took a trip to the Santa Barbara Mountains. We go in October almost every year. We stay in a cabin, and visit Snow Line Orchard, and carve pumpkins and just generally unplug and enjoy Fall in the mountains. It was Darling Baby’s first year.
(We may not look like it here, but I promise we were having fun)
We came back with lots of Honey Crisp apples. Not a bad problem to have, eh? So I started making things with them right away. I put them in coconut flour muffins and we ate them raw, and made a pork roast with them and still, there were more apples.
Then butternut squash went on sale at Trader Joe’s, and I thought HA! I’ll make butternut squash soup!
I kid you not, this soup is so good you won’t be able to stop eating it. I’ve eaten it hot for dinner. I’ve eaten it cold for breakfast. I’ve eaten it straight out of the refrigerator.
While I think it makes a terrific “soup and sandwich” type of soup, I think it would be PERFECT in little bowls (ahem, as pictured) at a cocktail party. And I was just being cute when I garnished it with chopped, sauteed apple and curried seeds, but OH MY WORD was it delicious that way. I highly recommend the extra step.