Recipe
BUTTERNUT SQUASH AND APPLE SOUP
Serves: 8
Preparation time: 20 minutes If they like it, it serves 8 otherwise
Cooking time: 40 minutes
Totaltime: 1 hour 0 minutes
Ingredients
- 2 tablespoons (1/4 stick) butter
- 1 large onion, chopped
- 1/2 teaspoon ground nutmeg
- 4 1/4 pounds butternut squash, peeled, seeded, cut into 1-inch cubes
- 5 to 6 cups vegetable broth
- 1 Gala apple, peeled, cored, diced
- 1/2 cup apple juice
- light sour cream
- Chopped fresh chives
Preparation
-
Melt butter in large pot over medium-high heat. Add onion and nutmeg; sauté until onion begins to brown, about 5 minutes. Add squash, 4 1/4 cups broth, apple, and apple juice. Bring to boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes.
Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. Bring soup to simmer, thinning with more broth if desired. Ladle soup into bowls.
Garnish with sour cream and chives.
main ingredients:
type of recipe:
soup
type of dish:
dinner
cuisine:
Mediterranean
specific recipes:
on-a-budget
season and occasion: Fall
Type of meal:
dinner
-
Finnish salmon soup
-
Apple crunch
-
Split pea soup
-
Celery root and fennel slaw with green apple and manchego
In the kitchen. Happening Now
The latest
