Squash Soup

When I lived in France as an exchange student, my first host family started almost every meal with a smooth, creamy bowl of soup. The housekeeper made a big batch at the beginning of every week, and we would work our way through it during the week. It was one of my favorite things about dinner, and adding a spoonful of creme fraîche to it made the flavors come alive.  I make several variations of pureed soup throughout the year. The ingredients may change the principle stays the same. Fresh veggies lightly sautéed in oil before being covered in vegetable stock and simmered until they soften enough to be pureed. This soup is so simple to make, and if you have experience in the kitchen, I have confidence you can do this without much thought. The measurements do not need to be perfect, and the ingredients are flexible. For those newer to the kitchen or that prefer following a recipe, here you go.
​(If you want to save some time you can buy many of these items pre-cut). 

What you need:

From the pantry/fridge
onion
leek
garlic
apples
small butternut squash
carrots
oil, salt, pepper
creme fraîche
sage
bacon bits (optional)
vegetable stock

Tools:
Le Creuset or a large pot
cutting board
chefs knife
vegetable peeler
wooden spoon/spatula
immersion blender
​spoon
​ladle

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​What you do:

Serve with creme fraîche, sage and a sprinkle of bacon bits if desired. 

ENJOY!