In this post, you will learn how to make Butternut Squash and Apple Soup and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Butternut Squash and Apple Soup.
- 2 pounds peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups)
- 2 tablespoons of neutral flavored oil such as canola
- 2 apples, preferably macintosh or golden delicious
- 1/4 teaspoon of nutmeg, preferably freshly ground
- Salt and pepper to taste
- 1 large onion, preferably a sweet variety
- 2 cups Vegetable Stock
- Pre-heat oven to 450 degrees Fahrenheit
- Cut off 1/4 inch from top and bottom of butternut squash. Peel with vegetable peeler until the orange flesh is visible.
- Cut squash in half. Requires sharp knife, some force, and much care!
- Remove seeds and fibrous material.
- Cut into roughly equal sized pieces.
- Place in large bowl.Rough chop onion, place in bowl with squash.
- Add oil and stir to coat ingredients. This will aid in the browning of the vegetables.
- Place in single layer on sheet pan and roast for approximately 45 minutes or until slightly browned.
- Remove from oven
- Add stock to large pan
- Core, peel and chop apples.
- Add to stock.
- Add butternut squash and onions to stock.
- Add nutmeg and season with salt and pepper.Bring to boil and reduce to simmer.
- Let soup cook for 20 minutes.Puree soup with an immersion blender or in batches in regular blender. Do not overfill blender as hot soup will expand!Check for seasoning
- Ladle into bowl and garnish with a dab of creme fraiche if desired.Spoon into mouth until desired level of comfort is reached.
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