Nancy's Butternut Squash and Apple Soup
Need a gluten free, primal, and vegetarian soup? Nancy's Butternut Squash and Apple Soup could be an awesome recipe to try. One portion of this dish contains approximately 9g of protein, 8g of fat, and a total of 279 calories. This recipe serves 5. It can be enjoyed any time, but it is especially good for Autumn. If you have butter, butternut squash, shallots, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Pour enough water into a baking dish to be about 3/4-inch deep. Lie squash halves into the water with the cut side facing up.
Roast in preheated oven until a fork easily pierces through the flesh, 45 to 50 minutes;
Remove from oven and flip squash; let cool enough to handle.
Melt butter in a large pot over medium heat.
Saute shallots in hot butter until softened, 5 to 7 minutes.
Pour 3 to 5 cups chicken stock into the pot; stir.
Add apples to the stock; bring to a boil, reduce heat to medium-low, and simmer until the apples are tender, 20 to 30 minutes.
Use a fork to scrape the flesh from the butternut squash, finishing with a spoon to get the last bits away from the skin; add to the simmering stock.
Add remaining 3 cups stock to the pot, bring mixture to a simmer, and continue to cook until everything is heated through, 5 to 10 minutes.
Puree soup with an immersion blender until smooth.