Roasted Butternut Squash & Apple Soup
This is my take on a few different Butternut squash soup recipes that I melded together to create one awesome and unique version.
- 1 large butternut squash
- 2 tablespoons butter, melted
- Salt and Pepper, to taste
- 2 cups onion, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 green apples
- 2 cups chicken stock
- 1 cup apple cider
- Fresh ground nutmeg
- 2 tablespoons honey
- 1/4 teaspoon thyme
- Salt and pepper, to taste
Preparation time 20mins
Cooking time 95mins
Preheat the oven to 400°F.
Cut butternut squash in half, scrape out seeds and stringy bits. place on baking sheet. Brush with melted butter and season generously with salt and pepper. Bake in oven until tender 30 to 40 minutes. When squash is tender set aside.
In a large pot, saute chopped onion in 1 tablespoon olive oil and 1 tablespoon butter until soft.
Meanwhile cut off skin of squash and cut into cubes.
Add 2 cups chicken stock, green apples cored and chopped, and cubed squash. Add 1 cup apple cider and bring to a boil, simmer until apple and squash are very tender. season with a bit of salt and pepper. When squash is very tender, transfer to a blender and blend until smooth, return to pot. Season with nutmeg, salt, pepper, thyme and honey.
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