Butternut Squash Apple Soup
Author: Ella Smith
Recipe type: Soup
Serves: 5
- 1 medium butternut squash (about 6 cups), peeled, seeded and cut into 1-inch cubes
- 2 Tablespoons olive oil, divided
- 3 cloves garlic
- 1 large white or yellow onion
- 1 Granny Smith or Honeycrisp apple
- 3½ cups vegetable stock
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Pinch of nutmeg (optional)
- ⅓ cup 2 % milk (optional)
- Preheat oven to 425 degrees F.
- Cut squash into roughly 1-inch cubes. Toss with 1 Tablespoon olive oil.
- Place squash cubes on a cookie sheet and roast for 30 minutes, or until soft and golden brown.
- Slice garlic and onion. In a large skillet, heat remaining olive oil over medium heat and sautee garlic and onions until golden brown.
- Cut apple into 1-inch cubes. Add apples to onions and sautee for another 2 minutes.
- Transfer sauteed mixture to a large pot. Add vegetable stock and bring to a boil.
- Lower heat and let simmer until apples are very soft (about 20-30 minutes.) Remove from heat.
- Using an immersion blender or, puree soup until smooth. If using a food processor, blend in small batches. Return to pot.
- Pour in milk. Serve hot with bread and ground black pepper.
Serving size: 1 bowl Calories: 168 Fat: 5.9 Carbohydrates: 29.8 Sugar: 10.3 Sodium: 251.7 Fiber: 4.9 Protein: 3.1 Cholesterol: 0.5
Recipe by Wake Up to Waffles at https://wakeuptowaffles.com/butternut-squash-apple-soup/
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