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.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 238 Calories

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
• 6 cups chicken stock, or more as desired, divided

Recipe Instructions

Step 1

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

Step 2

Puree soup with an immersion blender until smooth.

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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.

Step 7

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.