Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

  Ready in : 45 mins

Butternut Squash and Apple Soup requires roughly 45 minutes from start to finish. This hor d'oeuvre has 166 calories, 2g of protein, and 5g of fat per serving. This recipe serves 6 and costs 94 cents per serving. It is brought to you by Foodista. 1 person were glad they tried this recipe. It will be a hit at your Autumn event. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. Head to the store and pick up nutmeg, salt and pepper, golden yummy, and a few other things to make it today. Overall, this recipe earns a good spoonacular score of 48%. Similar recipes are Butternut Squash & Apple Soup, butternut squash and apple soup, and Butternut Squash and Apple Soup.

Ingredients

butternut squash

butternut squash

2 pounds

oil such as canola

oil such as canola

2 tablespoons

golden delicious

golden delicious

2

nutmeg

nutmeg

0.25 teaspoon

salt and pepper

salt and pepper

6 servings

onion

onion

1 large

vegetable stock

vegetable stock

2 cups

Cooking in Steps

  1. 1
    Pre-heat oven to 450 degrees Fahrenheit

    oven
    oven
  2. 2
    Cut off 1/4 inch from top and bottom of butternut squash. Peel with vegetable peeler until the orange flesh is visible.

    butternut squash

    butternut squash

    vegetable

    vegetable

    orange

    orange

    peeler
    peeler
  3. 3
    Cut squash in half. Requires sharp knife, some force, and much care!

    squash

    squash

    knife
    knife
  4. 4
    Remove seeds and fibrous material.

    seeds

    seeds

  5. 5
    Cut into roughly equal sized pieces.

  6. 6
    Place in large bowl.Rough chop onion, place in bowl with squash.

    squash

    squash

    onion

    onion

    bowl
    bowl
  7. 7
    Add oil and stir to coat ingredients. This will aid in the browning of the vegetables.

    vegetable

    vegetable

    cooking oil

    cooking oil

  8. 8
    Place in single layer on sheet pan and roast for approximately 45 minutes or until slightly browned.

    frying pan
    frying pan
  9. 9
    Remove from oven

    oven
    oven
  10. 10
    Add stock to large pan

    stock

    stock

    frying pan
    frying pan
  11. 11
    Core, peel and chop apples.

    apple

    apple

  12. 12
    Add to stock.

    stock

    stock

  13. 13
    Add butternut squash and onions to stock.

    butternut squash

    butternut squash

    onion

    onion

    stock

    stock

  14. 14
    Add nutmeg and season with salt and pepper.Bring to boil and reduce to simmer.

    salt and pepper

    salt and pepper

    nutmeg

    nutmeg

  15. 15
    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

    seasoning

    seasoning

    immersion blender
    immersion blender
    blender
    blender
  16. 16
    Ladle into bowl and garnish with a dab of creme fraiche if desired.Spoon into mouth until desired level of comfort is reached.

    creme fraiche

    creme fraiche

    ladle
    ladle
    bowl
    bowl