I love soup and this is one of my favorites. This Butternut Squash Soup is the perfect blend of sweet and savory - the sage and chicken broth give it a roast chicken flavor aspect and the honey and apples really bring out the sweetness of the squash!
The biggest pain of making this is dealing with the squash, but I have it down to a science. you can always buy a pre-peeled and halved (or sometimes even pre-cubed!) squash at the grocery store, but I am a girl on a budget and would rather hack into it myself and save a little money. I find that a palm held peeler works best - it is really easy to use! It just seems to work better with the size and shape of the squash - I hate my "normal" peelers for this task. (Actually, I prefer this peeler for ALL of my peeling tasks - the other peelers in my kitchen are relics of the days before I discovered this wonderful little palm held peeler!)
Once it's peeled, I use a large chef's knife to cut the bulbous bottom off - from here I slice the top into 1/2" thick rounds and then further cut them to turn them into the 1/2" cubes I need. Then I stand the bottom piece on its cut end and cut it in half. I like to use a grapefruit spoon to remove the seeds and stringy bits, but you can use a knife or a normal spoon - whatever, so long as it comes out. Then I slice that into 1/2" pices and cube that up, too.
It's very simple and very satisfying - one of my favorites!
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