Description
This soup is so easy to make and tastes so good. You can blend it smooth or leave it chunky. You can top with a dollop of sour cream or plain Greek yogurt if you wish. I created this recipe after my nephew’s food service class served a very similar version at their ‘Big Night’ dinner.
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 degrees F (175 degrees C).
- Pour enough water into a baking dish to be about 3/4-inch deep. Lie squash halves into the water with the cut side facing up.
- 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.
- Melt butter in a large pot over medium heat. Saute shallots in hot butter until softened
- 5 to 7 minutes.
- Pour 3 to 5 cups chicken stock into the pot; stir. 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.
- 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. 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.
- Puree soup with an immersion blender until smooth.
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 30 mins
Servings: 5