Butternut Squash Apple Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 5
Ingredients
  • 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)
Instructions
  1. Preheat oven to 425 degrees F.
  2. Cut squash into roughly 1-inch cubes. Toss with 1 Tablespoon olive oil.
  3. Place squash cubes on a cookie sheet and roast for 30 minutes, or until soft and golden brown.
  4. Slice garlic and onion. In a large skillet, heat remaining olive oil over medium heat and sautee garlic and onions until golden brown.
  5. Cut apple into 1-inch cubes. Add apples to onions and sautee for another 2 minutes.
  6. Transfer sauteed mixture to a large pot. Add vegetable stock and bring to a boil.
  7. Lower heat and let simmer until apples are very soft (about 20-30 minutes.) Remove from heat.
  8. Using an immersion blender or, puree soup until smooth. If using a food processor, blend in small batches. Return to pot.
  9. Pour in milk. Serve hot with bread and ground black pepper.
Nutrition Information
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/