Butternut Squash Soup

Thinly slice the shallots. In a large stock pot over low heat, warm 1 tablespoon of olive oil and shallots. Cook, stirring occasionally until the shallots are translucent. By the time you are finished with the next step, your shallots should look nice and translucent.

Wash your squash, potatoes, and apple throughly. Peel the squash, cut it in half, clean out the seeds and chop into 1 inch pieces. Peel the potatoes. Peel and core your apple. Cut both potatoes and apple into 1 inch pieces.

Add the squash, potatoes and apple to the shallots. Throw in a few pinches of kosher salt and some pepper. You can also add whatever other seasonings you like. I used Mrs. Dash original. Add in the box of broth. Increase heat to medium high and bring ingredients to a steady simmer. Cook about 30 minutes or until everything is nice and tender.

Remove from heat once everything is tender and cool for about 10 minutes. Using an immersion blender*, blend all the ingredients together until smooth and creamy. Serve soup warm.

*Note: If you don’t have an immersion blender just use your regular blender. This will just take a few extra steps of transferring the soup back and forth between the blender and your pot until all the ingredients are blended. I do suggest a blender that is glass. I don’t know if a hot soup will melt your plastic blender. I am not responsible for any melted blenders!