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| Nancy's Butternut Squash and Apple Soup |
"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."
Ingredients :
- 1 large butternut squash, halved lengthwise and seeded
- 2 tablespoons butter, or more to taste
- 3 large shallots, chopped
- 6 cups chicken stock, or more as desired, divided
- 3 Granny Smith apples, cored and chopped
Instructions :
| Prep : 15M | Cook : 5M | Ready in : 1H30M |
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- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Melt butter in a large pot over medium heat. Saute shallots in hot butter until softened, 5 to 7 minutes.
- 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.
- 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.
- Puree soup with an immersion blender until smooth.
Notes :
- 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® Reduced Sodium Organic Chicken Base from Costco®. I use about 2 heaping spoonfuls, but adjust to your taste.
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