Butternut squash soup

supper yummy and easy

Butternut squash soup

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  • Prep Time


  • Total Time


  • Servings



  • 2

    Tbsps honey

  • 3

    Tbsps olive oil

  • 2

    butternut squashes' about 3 lb total

  • halved lengthwise and seeded

  • 2

    yellow onions, quartered

  • 1

    granny smith apple,peeled,quartered and cored

  • 5

    cups chicken stock or canned chicken broth

  • salt and pepper

  • ¼

    teaspoon nutmeg

  • ½

    cup half and half

  • cup pistachios


Preheat the oven to 450. In a small bowl, stir together the honey and oil. In a shallow baking dish arrange squash apples and onions in it. Brush the cut sides of squash, entire onion and apple with the honey mixture. Bake, turning all the pieces once or twice until tender and well browned about 1 hour. Remove from oven and let cool, then scoop the squash out of the peel and chop coarsely. Chop the onions and the apple. In a soup pot combine the squash,onion apple, stock, salt, pepper,and nutmeg. Bring to a simmer over medium heat. Cook until tender about 20 minutes. Remove from heat. Let cool a little. With a hand blender puree the soup until smooth. Return soup to medium heat. Stir in half and half and bring to a simmer adjust seaoning. Garnish with pistachios. Serve hot.


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