Butternut squash adds creaminess, richness, and fiber to this easy soup recipe.
8 Servings 15 Minutes Prep Time 50 Minutes Cook Time
4 pound butternut squash, cut in half lengthwise, seeds discarded
2 Tbs Extra Virgin Olive Oil
1 medium red onion chopped
5 medium Granny Smith apples, peeled, chopped
4 Cups organic chicken (or vegetable) broth
few slices of fresh ginger, peeled, finely chopped
1/4 tsp ground nutmeg
1 cup nonfat milk (or dairy free)
1 tsp sea salt
1 tsp black pepper
- Preheat oven on 400 degrees. Place squash halves on a baking pan cut sides up. Cover with foil. Bake for 45 to 50 minutes, or until tender. Set aside.
- While squash is baking, heat oil in large saucepan over medium-high heat. Add onion; cook, stirring frequently, for 3 to 4 minutes, or until tender.
- Add apples, broth, ginger, and nutmeg. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes, or until apples are tender. Remove from heat. Set aside.
- Place apple mixture in blender, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth. Return apple mixture to saucepan. Set aside
- Scoop out squash flesh. Place squash with milk in blender, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth.
- Place squash in saucepan with apple mixture, salt, and pepper. Bring to a gentle boil over low heat, stirring frequently. Remove from heat immediately.
- Ladle evenly into eight serving bowls.