Its that funny time of year again that straddles between the tail end of winter and the emergence of spring. With the seasons and temperature changing from peaks to valleys with seemingly each hour, I find myself at times in a conundrum about what I want to cook and eat from day-to-day. Something cool and refreshing, or something warm and soothing? How about both!
Enter this scrumptious, creamy butternut squash soup, which is equally as delicious served warm or cold depending on your mood. This recipe is jacked up with extreme vegetable goodness, and though I prefer to use butter for my roux and a little sour cream or Greek yogurt as a topper to add creaminess, this could easily be a vegetarian meal stocked full of essential vitamins without the cream and with a butter substitute, such as Earth Balance spread, which my vegtastic roomie Kiran uses on the regular. And, this recipe also includes a bit of apple for taste, which could be amped up for a delightfully cool and refreshing soup on a warm summer day.
On top of all that, because the creaminess of the soup is derived from the main veggie itself, you will swear you are eating something that is sinful, when indeed it is not! What could be better, I ask? My kind of recipe. And if you like to cook ahead and stockpile the freezer for easy, healthy meals like I do, this soup freezes quite beautifully.