Apple and Butternut Squash Soup
Hearty fall soups, like this Apple and Butternut Squash soup, are great for chilly fall evenings. This easy soup recipe is sweet and fragrant and will fill your house with the scents of the season.
Ingredients
- 3 tablespoons unsalted butter
- 1 large onion, chopped
- 3 pounds butternut squash, peeled, seeded, and cut into chunks
- 8 red apples, peeled, cored, cut into chunks
- 3 tablespoons granulated sugar
- 1 tablespoon ground cumin
- 1 tablespoon ground cinnamon
- salt and pepper to taste
- 10 cups chicken stock or broth
- sour cream for garnish
- chopped fresh chives for garnish
Instructions
- In a large saucepan, melt the butter and cook the onions until tender.
- Add the butternut squash, red apples, sugar, cumin, cinnamon, salt, and pepper. Bring to a boil.
- Once boiling, reduce the heat and simmer until the squash is tender (about 30 minutes).
- In a food processor, puree the soup. Serve it with a dollop of sour cream and sprinkling of chives.
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