slurp up this amazing creamy apple butternut squash soup
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Soup
Cuisine: American
Keyword: soup
Servings: 8
Calories: 135kcal
Author: Kellie
Ingredients
1tablespoonolive oil
1cupdiced sweet onion
1tablespoonminced garlic
4cupscubed butternut squash
2Granny Smith applespeeled, cored and chopped
4cupschicken stock
1teaspooncinnamon
1/2teaspoonnutmeg
1/2teaspoonground ginger
1/2teaspoonkosher salt
1/2teaspoonground black pepper
1/4cuphalf and half
Instructions
Heat the olive oil in a heavy bottom stock pot over medium heat. Add the onion to the pot and cook until softened. Stir in the garlic and cook for 1 minute.
Add the squash and the apple to the pot. Cook for 4-5 minutes, stirring occasionally.
Stir the stock into the squash mixture and bring to a boil. Turn the heat to low and simmer for 15-20 minutes or until the butternut squash is fork tender.
Transfer the mixture to a blender and cover with a lid. (Hold the lid with a towel to prevent burns.) Puree the mixture until smooth. Pour the puree back into the pot and return to a simmer.
Stir the cinnamon, nutmeg, ginger, salt and pepper into the puree. Simmer for an additional 5 minutes.
Add the half and half to the soup. Stir to combine.
Serve immediately with fresh grated nutmeg, diced apples and sour cream, if desired.
Notes
Soup can be made up to 48 hours in advance and refrigerated in an airtight container.