Apple-Butternut Squash Soup


Apple-Butternut Squash Soup
Recipe type: Soup
Serves: 4
If there was a way to taste the changing of the seasons, this soup definitely gives the feeling of fall.
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, thinly sliced
  • 1 medium butternut squash, peeled, seeded and cut into 1 inch pieces
  • 3 cups chicken stock
  • 1 apple, peeled and seeded and grated
  • Sea salt and pepper
  1. Heat oil in a heavy bottomed saucepan over medium heat. Add onion and cook until softened and lightly browned, about 5 minutes.
  2. Add squash and apple, cover and cook 10 minutes or more, stirring occasionally. Add stock and simmer until softened, about 15-20 minutes.
  3. Using a slotted spoon transfer the solid ingredients to a blender or food processor with 2 cups of the cooking liquid and puree until smooth. Stir back into pan and season to taste.
Complexity: Very easy

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