Butternut Squash Soup With Apple
The most delicious butternut squash soup you'll ever taste.
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Servings: 8 servings
Calories: 207kcal
Ingredients
- 2 tablespoons olive oil
- 1 1/2 lbs peeled butternut squash from a 2.5 pound whole squash
- 3 medium Granny Smith apples
- 1 large sweet onion about 1 large, sliced
- 3 slices whole wheat bread
- 6 cups low sodium chicken stock
- 1 tsp tarragon or more to taste
- 2 teaspoon kosher salt or to taste
- 1/4 teaspoon ground pepper
- 1/4 cup heavy cream
- 1/3 cup sherry
Instructions
- Cut the squash into 1-inch cubes. Dice the apple and onion. Cut the bread into 1-inch cubes.
- Heat the oil in a stockpot over medium-high heat.
- Saute squash, apples, onions, and bread with olive oil for about 8 minutes or until the vegetables tart to soften and turn golden.
- Add chicken stock, tarragon, salt, pepper, and bring to a boil.
- Reduce the heat to low, cover and simmer until squash and apples are tender - about 50 minutes.
- Remove the soup from the heat and puree it using an immersion blender.
- Add cream and sherry to soup and bring it back to a simmer for about 5 minutes.
- Taste, and add extra salt if necessary.
Notes
Store leftover soup in the refrigerator for up to 3 days or freeze for up to three months. Thaw in the refrigerator and reheat the soup gently over medium heat so the cream doesn't curdle.
For better freezing: If you know ahead of time you'll be freezing part of this recipe, don't add cream to the portion you're freezing. Add it to the soup after it's reheated.
Nutrition
Calories: 207kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 692mg | Potassium: 623mg | Fiber: 4g | Sugar: 12g | Vitamin A: 9198IU | Vitamin C: 23mg | Calcium: 87mg | Iron: 2mg
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