Nancy’s Butternut Squash and Apple Soup

Prep Time:
15 mins

Cook Time:
1 hr 15 mins

Total Time:
1 hr 30 mins

Servings:
5

Ingredients

Directions

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

Add enough water to a baking dish to a depth of 3/4 inch; place squash halves into water, cut sides up.

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

Meanwhile, melt butter in a large pot over medium heat. Add shallots and sauté until softened, 5 to 7 minutes.

Stir 3 to 5 cups stock into pot. Add apples; bring to a boil. Reduce heat to medium-low; simmer until apples are tender, 20 to 30 minutes.

Use a fork or spoon to scrape flesh from squash; add to stock. Add remaining 3 cups stock to the pot; bring mixture to a simmer. Continue to cook until heated through, 5 to 10 minutes.

Puree soup with an immersion blender until smooth.

Cook's Note:

For chunky soup, cut the squash into bite-sized pieces and use more stock.

In place of chicken stock, I like to use Better than Bouillon Reduced Sodium Organic Chicken Base. I use about 2 heaping tablespoons, but you can adjust to your taste.

Nutrition Facts (per serving)