Apple Butternut Squash Soup
This dish embodies the spirit of the harvest season, we've put together a creamy, fragrant soup that is not only easy to compose but is sure to delight, no matter the occasion.
Ingredients
- 4 lbs butternut squash cut in half lengthwise, seeds discarded
- 2 Tbsp. olive oil
- 1 medium red onion chopped
- 5 medium Granny Smith apples peeled, chopped
- 4 cups low-sodium organic chicken broth
- 1 thin slice fresh ginger peeled, finely chopped
- ¼ tsp. ground nutmeg
- 1 cup reduced-fat (2%) milk
- 1 tsp. sea salt or Himalayan salt
- 1 tsp. ground white pepper
Instructions
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Preheat oven to 400° F.
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Place squash halves on a baking pan cut sides up. Cover with foil. Bake for 45 to 50 minutes, or until tender. Set aside.
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While squash is baking, heat oil in large saucepan over medium-high heat.
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Add onion; cook, stirring frequently, for 3 to 4 minutes, or until tender.
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Add apples, broth, ginger, and nutmeg. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes, or until apples are tender. Remove from heat. Set aside.
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Place apple mixture in blender, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth. Return apple mixture to saucepan. Set aside.
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Scoop out squash flesh. Place squash with milk in blender, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth.
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Place squash in saucepan with apple mixture, salt, and pepper. Bring to a gentle boil over low heat, stirring frequently. Remove from heat immediately.
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Ladle evenly into eight serving bowls.
Recipe Notes
The Nutrition Facts box below provides estimated nutritional information for this recipe.