Apple and Butternut Squash Soup
Find easy and simple Apple and Butternut Squash Soup Recipe with a fusion of traditional and contemporary flavors. Apple and Butternut Squash Soup is a common dish to find in Memory Boosting Foods category. Enhance your cooking journey and enjoy creating Apple and Butternut Squash Soup recipe with available user-friendly instructions in English Recipes.
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3 pounds squash, butternut
1/4 teaspoon salt, Kosher
1/4 teaspoon pepper, black ground
1 tablespoon oil, olive
1 large onion(s), diced
2 medium apple(s), chopped
3 1/2 cup(s) broth, vegetable, reduced-sodium, or chicken broth, or no-salt-added
1 teaspoon nutmeg, ground
1 leaves bay leaf
How to make Apple and Butternut Squash Soup
METHOD:
Preheat the oven to 350°F.
Cut the butternut squash in half lengthwise. Scoop out the seeds and mist the flesh with oil spray. Sprinkle both halves with the salt and pepper. Place the squash flesh side-down in a shallow baking dish and add 1/2 cup water. Bake until the flesh is fork-tender, about 1 hour.
Allow the squash to rest until it is cool enough to handle. Scoop out the flesh and set aside.
Heat the olive oil in a large pot over medium heat. Add the onion and sauté until it turns translucent, about 10 minutes.
Add the squash, apples, broth, nutmeg, and bay leaf, and bring the mixture to a boil.
Reduce the heat to low and simmer for 30 minutes. Allow the soup to cool slightly.
Remove the bay leaf and purée the soup in a blender (or directly in the pot with an immersion blender) until smooth, using caution while working with hot liquids.