Butternut Squash Apple Soup with Dill...

It’s the perfect season for butternut squash as it is a fall and winter squash, great for cooking up into a hearty soup to internally combat the cold weather. My favourite trick for a wonderful butternut squash soup is to include a chopped tart red apple. The apple's tartness livens up the squash and balances its natural sweetness. So simple to do with little ingredients, and just a little blender magic at the end, you'll have a smooth, velvety soup ready in less than an hour. Fresh dill and bits of red onion adds texture and a refreshing dimension of flavours.

Butternut Squash Apple Soup with Dill

1 Tbsp. oil
1 medium onion, chopped
1 large carrot, chopped
1 medium butternut squash, peeled
1 tart apple, peeled, cored and chopped (squash and apple ratio should be 3:1)
1 can (397 mL) chicken broth or 4 cups chicken broth and omit water
1 cup water
salt and ground black pepper to taste
red onion, finely chopped
fresh dill, chopped
Cook's NOTE: For a true vegetarian soup, use vegetarian broth instead of chicken broth.

Try using Jonagold, Cortland and Ida red apples for its tart flavour.

Heat oil in a large thick-bottomed pot on medium-high heat. Add the onion and carrot; sauté for 5 minutes. Add the butternut squash, apple, broth and water. Bring to a boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.

Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.

Add salt and pepper to taste. Garnish with chopped dill and red onions. Comfort soup at its best!