Cauliflower, Squash, & Apple Soup

I recently got back from a vacation that included the best soups I’ve ever had. So I’m in a soup mood, and not just for any ol’ soup. No hum-ho, sorta good soup will do. I need creamy, delicious soups that go down like silk and warm me from the inside.

I grew up in the south, where we don’t eat much squash. And what a shame that is! Butternut squash especially makes a great base for soups. And don’t be fooled: though I call it “Cauliflower, Squash, and Apple Soup,” the predominant flavor is the butternut squash. It’s sweet and warm, and perfectly complimented by the cabbage-y taste of cauliflower and the bright flavors of apple. It’s all rounded off by the earthy flavor of sage and the slight kick of ground mustard.

One of the great things about this soup is that you might swear it has cream in it, but it’s cream-free and healthy. The vegetables themselves give the soup the creamy texture. I used an immersion blender to puree it to the consistency I like, but an old-fashioned blender will work just as well.

As the second snow of the year wraps up and we prepare for the third, this soup is the perfect thing to soothe the soul and warm the heart. And it tastes pretty good, too.