Butternut Squash & Apple Soup

~recipe courtesy of Abbie with a few changes inspired by Fresh Direct


1 Tbsp canola oil
- 1 Tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 1 apple, finally chopped (I used Fugi)
- 4 cups cooked butternut squash (about 2 whole squash, or is it squashES?)
- 3 cups vegetable or chicken broth
- Salt and black pepper to taste
- Ground nutmeg to taste
- 1/4 cup cream
- 1/4 cup water + more if you want a thinner bisque.


1. Preheat over to 375. Cut butternut squash in half, remove seeds. Lay cut side down on baking sheet. Bake for 20 minutes.
2. After squash is cool, cut up into small cubes, yield about 4 cups.
3. Heat the oil and melt the butter in a large pot over medium heat. Add onion and apples into the pot, saute until nice and caramelized. Add squash, Pour in chicken broth, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender (about 10 minutes).
4. Put water and squash mixture in a blender or food processor and puree until nice and smooth. Add the cream at the end. Push that puree button a few more times to mix in cream and return to pot to keep warm.
Serve with a dash of nutmeg, and turkey and cranberry sandwiches, or a grilled cheese sandwich.
I used one of these and it worked like a charm! You don't have to transfer out of the soup pot to a blender... you know me, the less steps the better.


Abbie said…
Apple? So cool. I might have to try that next time. Excellent work!

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