Nancy's butternut squash and apple soup recipe combines squash and tart apples for a hearty meal. Use an immersion blender for a silky-smooth texture.
Preparation Time
15 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 30 mins
Calories
238 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Puree soup with an immersion blender until smooth.
Step 3
Add enough water to a baking dish to a depth of 3/4 inch; place squash halves into water, cut sides up.
Step 4
Roast in the preheated oven until a fork easily pierces flesh, 45 to 50 minutes. Remove from the oven, flip squash, and let cool.
Step 5
Meanwhile, melt butter in a large pot over medium heat. Add shallots and sauté until softened, 5 to 7 minutes.
Step 6
Stir 3 to 5 cups stock into pot. Add apples; bring to a boil. Reduce heat to medium-low; simmer until apples are tender, 20 to 30 minutes.
Step 7
Use a fork or spoon to scrape flesh from squash; add to stock. Add remaining 3 cups stock to the pot; bring mixture to a simmer. Continue to cook until heated through, 5 to 10 minutes.
Ingredients
2 tablespoons butter, or more to taste
3 large shallots, chopped
3 Granny Smith apples, cored and chopped
1 large butternut squash, halved lengthwise and seeded
