Nancy's Butternut Squash and Apple Soup

Nancy's Butternut Squash and Apple Soup

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."
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Ingredients

1 h 30 m servings 238 cals
Serving size has been adjusted!
Original recipe yields 5 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Cook's Note:
  • When leaving the soup chunky, I cut the pieces small and use more stock.
  • In place of chicken stock, I like to use Better than Bouillon(R) Reduced Sodium Organic Chicken Base from Costco(R). I use about 2 heaping spoonfuls, but adjust to your taste.

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Reviews

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Excellent soup! I roasted the squash, added apple cider and pumpkin, plenty of carrots and heavy cream. It was incredible! Sent some to my brother in law who was ill. My family went crazy for t...

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