I know I just posted a Roasted Butternut Squash Soup, I know... but it's fall, and it's yummy, and it's all I can think about. So here, is an extremely simple variation. It's a little bit creamier, a little bit richer, and just as tasty.
1 large butternut squash
4 granny smith apples, peeled, cored and chopped
4 cups of chicken broth
A handful of chives, minced
Salt and pepper to taste
4 strips of bacon, cooked and crumbled
Slice off top and bottom of squash, this will help you get a better handle on the rind, which you will then peel off (this is most easily done, by using a serrated peeler, takes the skin right off). Then, slice the squash in half, lengthwise and remove pulp and seeds. Cut the rest of the squash in roughly 1/2 inch pieces.
Coat the bottom of a large dutch oven with olive oil. When heated, add squash and saute until soft, stirring frequently to prevent burning. When squash is easily pierced with a fork, add chopped apples. Turn heat to low, and continue to saute until you are able to mash both squash and apples with a fork... 5-10 minutes. Add in 2 cups of the chicken stock, and use an immersion blender to puree squash and apples. Continue to add in the rest of the chicken stock. Add salt and pepper to taste. Simmer for 30 minutes.
When ready to serve, add 1 TBSP of sour cream to the top of each bowl of soup. Sprinkle with 1 TBSP of chives (I use kitchen shears, and snip off chives directly onto bowl), and several pieces of bacon.
Although I'm not sure there is ever an occasion that warrants it, you could leave out the bacon, substitute vegetable broth, and you've got a simple vegetarian dish...