This is comforting, thick, creamy, vegetarian soup that is perfect for this time of year. It’s also quick to prep and cook using butternut squash already cut into cubes. Cut cubes can be found in the produce section of the market. You can, also, use butternut squash spirals if cubes aren’t available.
I use shallots for the soup. They are a mild-flavored member of the onion family. Shallots break down as they cook, making a smoother sauce than their onion cousins.
Gala or Honeycrisp apples are used. They’re sweet and do not turn brown when cut.
HELPFUL HINTS
* White or any sweet onion can be used instead of shallots.