Nancy's Butternut Squash and Apple Soup
Recipe information
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Cooking:
15 min.
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Servings per container:
5
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Source:

Ingredients for - Nancy's Butternut Squash and Apple Soup

1. Butternut squash, halved lengthwise and seeded - 1 large
2. Butter, or more to taste - 2 tablespoons
3. Shallots, chopped - 3 large
4. Chicken stock, or more as desired, divided - 6 cups
5. Granny Smith apples, cored and chopped - 3

How to cook deliciously - Nancy's Butternut Squash and Apple Soup

1. Stage

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

2. Stage

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. Stage

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. Stage

Melt butter in a large pot over medium heat. Saute shallots in hot butter until softened, 5 to 7 minutes.

5. Stage

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. Stage

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. Stage

Puree soup with an immersion blender until smooth.