Shirley J Wednesday - Butternut Squash & Apple Soup {and then sauce!}

I love butternut squash.

I always buy it on a whim, without even knowing what I will make.

I usually just search the blogosphere or my cookbooks for a recipe.

This time around I didn't have to look too far. Chef Brian, corporate chef for Shirley J (my day job), came up with this recipe recently.

It's butternut squash and apple soup, using our flag ship product: Shirley J Universal Sauce. It was seriously so quick and easy and tasted so yummy. If you're wondering what this Universal Sauce stuff is...it's basically a just-add-water substitute for a cream sauce. So basically you are just eliminating butter, flour and cream or milk in the soup recipe. It is super convenient and actually 1/4 the calories of making it from scratch.

I think one of the best parts about the soup was the fact that we had some of it leftover. And instead of eating it as soup again, we just thickened it up and poured it over some four cheese ravioli! So amazing!

Here's the recipe:

Butternut Squash and Apple Soup
using Shirley J Universal Sauce via Shirley J site

Ingredients:
1 c. Shirley J Universal Sauce
4 c. water
1/2 t. Shirley J Chicken Bouillon
4 c. cooked butternut squash (blended smooth) *i actually roasted mine with maple syrup!*
1 c. apple sauce (blended smooth)
¼ c. brown sugar
¼ t. nutmeg
¼ t. cinnamon

Directions:
In a saucepan on medium heat, add water, Shirley J Universal Sauce, and Shirley J Chicken Bouillon. Allow it to simmer and thicken. Next add the rest of the ingredients and simmer for 5 minutes.