Here’s what Erin says: “It's just in my head… in a large pot add one onion, chopped and sautéed in butter or olive oil until golden. Then add to the pot 1 large, butternut squash, peeled, seeded, and chopped and four large Honeycrisp apples, peeled, seeded and chopped. Cover all of that just barely with either chicken stock or vegetable stock. Cook at medium high until it boils and then turn it down to low until all vegetables and fruit are soft. Now blend it all with an infusion blender. Once blended add 1/2 cube of full fat cream cheese. You can add more if you want it creamier. I then add lots of salt and pepper and a little rosemary to taste. It's usually sweet enough, but sometimes I add a little bit of maple syrup. And sometimes it doesn't feel savory enough and if that's the case, I add a cube of oxo chicken cubes. Enjoy!”
How to make the soup? Please and thank you
Here’s what Erin says: “It's just in my head… in a large pot add one onion, chopped and sautéed in butter or olive oil until golden. Then add to the pot 1 large, butternut squash, peeled, seeded, and chopped and four large Honeycrisp apples, peeled, seeded and chopped. Cover all of that just barely with either chicken stock or vegetable stock. Cook at medium high until it boils and then turn it down to low until all vegetables and fruit are soft. Now blend it all with an infusion blender. Once blended add 1/2 cube of full fat cream cheese. You can add more if you want it creamier. I then add lots of salt and pepper and a little rosemary to taste. It's usually sweet enough, but sometimes I add a little bit of maple syrup. And sometimes it doesn't feel savory enough and if that's the case, I add a cube of oxo chicken cubes. Enjoy!”
I have that Alex Mill cardigan and love it! Sooo versatile (you can wear the buttoned side in front and back!)
Oooohh that is a game changer!