I bought way, way, way too many apples at the farmers market last week. I also had some frozen butternut squash that I wanted to get out of the freezer. Perfect reason to make Apple Butternut Squash soup! I went looking for a recipe that doesn’t use cream and found this one on Martha Stewart that sounded good. It turned out great!
My Tweaks: I used Earth Balance instead of butter. Added a chopped tomato and 2 jalapenos from the garden to make it extra spicy. I topped it with some roasted brussels sprouts for some texture. It’s perfect! Sweet, savory and spicy.