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Spiced Squash and Apple Soup


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  • 4 Tbs. unsalted butter
  • 2 large onions, diced, about 4 cups
  • 2 large green apples, peeled, cored and diced
  • 1 tsp. ground nutmeg
  • 1/2 tsp. allspice
  • 1/2 tsp. cinnamon
  • 10 cups peeled and diced butternut squash (about 4 whole
  • 12 cups chicken stock
  • salt and pepper



Step 1

Melt the butter in a large pot over moderate heat. Add the diced onions and apples and cook until tender, about 10 minutes. Stir in the spices, cook for 1 minute, then add the squash and chicken stock. Bring to a boil, reduce the heat and simmer, uncovered, until the squash is very tender, about 20-30 minutes. Puree the vegetables in batches with a little bit of the stock in a blender or food processor. Transfer to a large bowl. Add enough of the remaining stock to make a medium thick soup. Season with salt and pepper and adjust the spices.

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