Apple Squash Soup

Directions

1. Cut each squash half into 3 wedges. Arrange in the bottom of a large stockpot with the skin side facing up. Pour 1 cup of the chicken broth over the squash. Bring the broth to a boil, reduce heat to medium-low, place a cover on the stockpot, and cook until the squash is tender, 20 to 30 minutes. Set the squash aside to cool and reserve the liquid. Reserve remaining chicken broth for later.
2. Melt the butter in a large skillet over medium heat. Cook the onion in the melted butter until softened, about 5 minutes; add the apples and continue cooking and stirring until the apples are tender, 15 to 20 minutes.
3. Scoop the flesh of the cooled squash into the pitcher of a blender. Pour the reserved cooking liquid over the squash. Blend the squash until smooth. Add the onion and apple mixture and the remaining chicken broth; blend again until smooth.
4. Pour the blended soup back into the stockpot, and place over medium heat until warmed through.

Share It

Reviews (8)

Your Rating:

5

Gramma

Jan. 30, 2012

"Absolutely amazing...definitely a keeper...too added salt and pepper. Served with a dolop of sour cream for presentation...." See more"

5

sunnyw

Jan. 24, 2012

"This recipe is VERY good. I gave it 4 stars just because you need to add a little salt and pepper. Very very good. nice and creamy and you can really taste the apple. YUMMY!!..." See more"

2

nellyshay

Feb. 9, 2013

"Fabulous. It didn't need anything else. My first time cooking with an acorn squash and I just loved the simplicity and deliciousness of this recipe...." See more"