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Nancy's Butternut Squash and Apple Soup
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Velvety butternut squash and apple soup, effortlessly pureed with an immersion blender.
Ingredients:
  • 1 large butternut squash, halved lengthwise and seeded
  • 2 tablespoons butter, or more to taste
  • 3 large shallots, chopped
  • 6 cups chicken stock, or more as desired, divided
  • 3 Granny Smith apples, cored and chopped
Instructions:
  • Preheat oven to 350°F (175°C) for a perfectly cooked dish.
  • Fill the baking dish with enough water to reach a 3/4-inch depth. Place the squash halves in the water, cut side facing up.
  • Roast in a preheated oven until the flesh can be pierced easily with a fork, for about 45 to 50 minutes. Take out from the oven, flip the squash, and allow it to cool until it can be handled.
  • In a large pot over medium heat, melt butter and saute shallots until softened, about 5 to 7 minutes.
  • Pour a generous amount of savory chicken stock into the pot, giving a flavorful base to your dish. Introduce the fresh apples to the simmering stock, letting their natural sweetness shine. Boil the mixture, then lower the heat and gently simmer until the apples are perfectly tender, creating a delightful balance of flavors.
  • Scrape out the butternut squash flesh with a fork and spoon, ensuring to get all the tasty bits; add to the simmering stock. Pour in the remaining 3 cups of stock, bring to a simmer, and cook until heated through, about 5 to 10 minutes.
  • Blend the soup until it is velvety smooth using an immersion blender.

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