Last night was one of my first nights in a couple of weeks that I have been able to come straight home from work. Technically, I stopped by Wal-Greens but in the grande scheme of things, it was pretty much like coming straight home since I was still home by 6. I’m learning to really cherish these nights and last night, I decided to do something I haven’t been able to do in a while. Cook for fun. I love creating recipes and last night was no different. I dumped, pinched and tasted my way to a lovely butternut squash soup that is sure to soothe my soul on these cold and rainy days. I had never made butternut squash soup without some sort of starting recipe for inspiration and I must say, I’m pretty impressed with how it turned out. It is a lovely balance of sweet and spicy with a smokey kick that is sure to please.

Smokey Butternut Squash Soup

1 1/2 pounds of butternut squashed, peeled and cubed into small pieces

1 extra large honey crisp apple, cored cubed into small pieces (no need to peel)

1 small onion, diced

2 tbsp olive oil + more for drizzling

1 tsp minced ginger

1 tsp crushed garlic

2 cups broth of choice

1/8 tsp penzy’s cake spice (could use pumpkin pie spice)

1/2 tsp smoked paprika

cayenne pepper, to taste

salt and pepper to taste

In a large pot, heat the olive oil and saute the onions, garlic and ginger until the onions are soft. Add in the squash, apples and the spices and cook until the squash starts to caramelize. Add in the broth and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the squash and apples are completely soft. Puree in batches in the blender until smooth and return to pot to keep warm. Taste for salt and pepper and serve in big bowls with a drizzle of olive oil.

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