RECIPE: Apple Butternut Squash Soup

1 large Butternut squash
1 Granny Smith apple (peeled, cored and diced)
¼ small onion, roughly chopped
1 oz. butter
1 qt. chicken stock
½ teaspoon cinnamon
2 oz. heavy cream
1 tablespoon dark brown sugar

Cut the squash in half, length-wise.  Scoop out seeds.  Place open side down on greased sheet pan and roast at 350’ for 30-45 minutes.  Remove from oven and let cool before scooping out the squash from the skin.

In a large sauce pan, saute the onion and apple in 1 oz. of butter for five minutes.  Add chicken stock, cinnamon, brown sugar and the squash. Simmer over low heat for approx. 1 hour, then puree the mixture using a handheld immersion blender, liquid blender or food processor.

Strain through a fine mesh strainer and return the pot to the burner. Add the cream and simmer again for three to five minutes until heated through.  Adjust the seasoning with salt and pepper and more brown sugar if desired.  Enjoy!


2 Responses

  1. Doretta Miller

    I have purchased pre-cut butternut squash at the market and want to make soup for 6 people. Can I roast them in the oven until tender and then purée them?

    1. Sarah Nasello

      Hi Doretta, thanks for your question. Yes, you can add the roasted squash at the same step. Because the squash is already cooked, your soup will not take as long to cook as stated in our recipe.

      We hope this helps and our best wishes for a happy Thanksgiving!

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