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Butternut Squash and Green Apple Soup

Servings 10 servings
Author Craving Something Healthy

Ingredients

  • 3 Tbs olive oil divided
  • 1 1/2 lbs peeled cubed butternut squash
  • 1 lb tart green apples (about 3 medium), cored and cubed
  • 1 lb sweet onion about 1 large, sliced
  • 3 slices light wheat bread cubed
  • 6 cups low sodium chicken stock
  • 1 tsp tarragon or more to taste
  • 1/4 cup heavy cream
  • 1/3 cup sherry
  • 1/2 Tbs kosher salt and 1/2 tsp fresh ground pepper
  • optional to garnish
  • 1 leek cut into thin rounds
  • roasted pepitas (pumpkin seeds)

Instructions

  1. Heat 2 tablespoons of the oil in a stockpot over medium-high heat. 


  2. Saute squash, apples, onions, and bread with olive oil.
  3. Add chicken stock, tarragon, salt, pepper, and bring to a boil.

  4. Reduce the heat to low, cover and simmer until squash and apples are tender - about 50 minutes.

  5. When the apples and squash are tender, puree soup using an immersion blender.

  6. Add cream and sherry to soup and bring to a simmer.
  7. Taste, and adjust seasonings as necessary.

  8. If garnishing with fried leeks, saute the leek rounds in about 1 tablespoon olive oil, for about 5 minutes, or until they just start to turn golden.

  9. Ladle soup into bowls, and if desired, garnish with fried leeks and pepitos

Recipe Notes

[nutrition-label id=1101]