As much as we’d like to think winter is over, I don’t think we can’t put away the soup pot quite yet.
This squash soup is an old favorite from the original Silver Palate cookbook (for those of us over 50 who remember it) and very easy to make (especially if you have access to Costco’s already peeled chunks of butternut squash). It’s a bit on the sweet side, but you can always substitute chicken or vegetable broth for some of the apple juice. And whenever the recipe calls for water, I use broth instead. It contributes a deeper flavor to the final product.
Topping it with crumbled blue cheese completes the deliciousness.