Butternut Squash-Apple Soup

Name: Butternut Squash-Apple Soup
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 2 butternut squash, halved lengthwise, seeds removed (about 3 1/2 lb. total); 3 cloves garlic, chopped; 2 Granny Smith apples; 6 Tbsps reduced-fat sour cream; 1 liters low-sodium chicken broth; 414 milliliters large onion, chopped (about; 2 teaspoons pumpkin pie spice; 8 servings Salt and pepper; 2 Tbsps unsalted butter

Need Head to the store and pick up salt and pepper, garlic, granny smith apples, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours and 25 minutes. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Preheat oven to 375F; line a large baking sheet with foil.

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Place squash cut sides up on sheet, sprinkle with salt and pepper and cover with foil. Roast until soft, about 1 hour 15 minutes. Cool slightly, then scoop out flesh with a large spoon. Discard skins.

Ingredients you will need

Salt And Pepper

Squash

Equipment you will use

Aluminum Foil

In a large pot, melt butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Pot

Add onion, sprinkle with salt and cook, stirring, until soft, about 8 minutes. Do not allow onions to brown. Peel, core and roughly chop apples. When onion is soft, add garlic and chopped apples to pot and cook, stirring, for 3 minutes.

Ingredients you will need

Apple

Garlic

Onion

Salt

Equipment you will use

Pot

Add pumpkin pie spice; stir for 1 minute. Stir in squash and broth; bring to a boil over high heat. Reduce heat to low and simmer until apples are completely soft, 25 minutes.

Ingredients you will need

Pumpkin Pie Spice