Nancy's Butternut Squash and Apple Soup recipe

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Ingredients

1 large butternut squash, halved lengthwise and seeded
2 tablespoons butter, or more to taste
3 large shallots, chopped
6 cups chicken stock, or more as desired, divided
3 Granny Smith apples, cored and chopped

Nutrition Info

238.4 calories
carbohydrate: 49.4 g
cholesterol: 13.1 mg
fat: 5.7 g
fiber: 7.4 g
protein: 4.6 g
saturatedFat: 3.2 g
servingSize: -
sodium: 871.5 mg
sugar: 16.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Pour enough water into a baking dish to be about 3/4-inch deep. Lie squash halves into the water with the cut side facing up.

  3. Roast in preheated oven until a fork easily pierces through the flesh, 45 to 50 minutes, Remove from oven and flip squash, let cool enough to handle.

  4. Melt butter in a large pot over medium heat. Saute shallots in hot butter until softened, 5 to 7 minutes.

  5. Pour 3 to 5 cups chicken stock into the pot, stir. Add apples to the stock, bring to a boil, reduce heat to medium-low, and simmer until the apples are tender, 20 to 30 minutes.

  6. Use a fork to scrape the flesh from the butternut squash, finishing with a spoon to get the last bits away from the skin, add to the simmering stock. Add remaining 3 cups stock to the pot, bring mixture to a simmer, and continue to cook until everything is heated through, 5 to 10 minutes.

  7. Puree soup with an immersion blender until smooth.

Recipe Yield

5 servings

Recipe Note

This soup is so easy to make and tastes so good. You can blend it smooth or leave it chunky. You can top with a dollop of sour cream or plain Greek yogurt if you wish. I created this recipe after my nephew's food service class served a very similar version at their 'Big Night' dinner.

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