Search thousands of recipes reviewed by home cooks like you.

Nancy's Butternut Squash and Apple Soup

Nancy's Butternut Squash and Apple Soup

  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
nancy07856

nancy07856

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 872 mg
  • 35%

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Similar recipes