Butternut Squash Soup

I don't know how many different butternut squash soup recipes I've tried. Some people like it sweet and some people like it savory. I like mine savory with a sweet apple undertone. That's how this recipe happened!
I use two pans when making this because I don't have a pan big enough to fit all the vegetables for the browning process. I placed all the veggies except the squash in one pan to brown and browned the squash in the soup pot I intended to use for the rest of the recipe. 
I like to use an immersion blender to puree my soups. It's one of the best $35 appliances I've ever purchased. This is the one I have. If you don't have one, you can also puree your soup in a blender or a food processor. Just make sure to do it in batches, never filling the appliance more than halfway. Hot purees will expand and can cause an explosive, dangerous, painful mess if you overfill the appliance.
My favorite toppings are the gorgonzola crumbles, creme fraiche, almonds, and apples and then I have half of a leftover Thanksgiving turkey sandwich. 

If I'm having it for dinner, I'll have it with pumpkin seeds and my favorite "Superfood Susan Salad."

The possibilities are endless with this soup and it's comforting, full of vitamins, and full of fiber! 

Ingredients:

2 tablespoons extra-virgin olive oil

1 carrot, diced

1 celery stalk, diced

1 small onion, diced

1 or 2 red or pink apples, peeled and diced

1 butternut squash (about 2lbs)

1/2 teaspoon chopped fresh thyme (optional)

4 cups low-sodium chicken broth

2-4 cups of water (can sub for more broth, cream, milk, or half and half)

1/2 teaspoon fine sea salt

1 tsp ground ginger (optional)

1/2 teaspoon ground black pepper

Heat oil in a large soup pot (or soup pot and a large pan). Add carrot, celery, apples, squash, and onion. Cook until vegetables have begun to soften and slightly brown. Stir in, thyme, chicken broth, ginger (if using), salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to purée soup or puree it in batches in a blender. Return to the pot and add more liquid to reach desired consistency.

Optional Toppings/Dippers: apple slices, gorgonzola crumbles, almonds, pumpkin seeds (pepitas), crème fraiche, sour cream