Nancys Butternut Squash & Apple Soup

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nancy07856 0

"This soup is so easy to make & 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 Nephews Food Service class served a very similar version at their "Big Night" dinner."
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2 h 5 servings
Serving size has been adjusted!

Original recipe yields 5 servings



  • Prep

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  1. Preheat oven to 350*.
  2. Wash & dry Squash. Cut in half lengthwise. Scoop out seeds & strings. Place squash, cut side down, in baking pan with about 3/4" water. Bake for about 45-50 min til fork inserted in thick part goes in easily. Remove from oven, flip over to cool a bit.
  3. While squash is cooking, chop shallots & saute in butter, in large pot.
  4. Then add about 3 C of the chicken stock to the pot, stir.
  5. Wash & chop apples, omitting the core, put into pot. Simmer for about 20-30 min.
  6. When cool enough to work with, use a fork to start scooping out the insides of the squash. Put into pot. When you get down to the skin of the squash, you might want to use a spoon to finish getting the rest of the insides out.
  7. Add about 3 Cups more of the stock, simmer for a little while til everything is cooked.
  8. Using a Stick Blender, blend soup smooth in the pot.