Nancy's Butternut Squash And Apple Soup
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
36
Spice
49
Sweetness
41
Sourness
35
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
2 tbsps
Butter (or more to taste)3 large
Shallot (chopped)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Pour enough water into a baking dish to be about 3/4-inch deep
3
Lie squash halves into the water with the cut side facing up
4
Roast in preheated oven until a fork easily pierces through the flesh, 45 to 50 minutes; Remove from oven and flip squash; let cool enough to handle
5
Melt butter in a large pot over medium heat
6
Saute shallots in hot butter until softened, 5 to 7 minutes
7
Pour 3 to 5 cups chicken stock into the pot; stir
8
Add apples to the stock; bring to a boil, reduce heat to medium-low, and simmer until the apples are tender, 20 to 30 minutes
9
Use a fork to scrape the flesh from the butternut squash, finishing with a spoon to get the last bits away from the skin; add to the simmering stock
10
Add remaining 3 cups stock to the pot, bring mixture to a simmer, and continue to cook until everything is heated through, 5 to 10 minutes
11
Puree soup with an immersion blender until smooth