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Nancy's Butternut Squash and Apple Soup

Nancy's Butternut Squash and Apple Soup
Nancy's Butternut Squash and Apple Soup is It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up granny smith apples, butternut squash, shallots, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

1
Preheat oven to 350 degrees F (175 degrees C).
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OvenOven
2
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.
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SquashSquash
WaterWater
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Baking PanBaking Pan
3
Roast in preheated oven until a fork easily pierces through the flesh, 45 to 50 minutes;
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OvenOven
4
Remove from oven and flip squash; let cool enough to handle.
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SquashSquash
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OvenOven
5
Melt butter in a large pot over medium heat.
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ButterButter
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PotPot
6
Saute shallots in hot butter until softened, 5 to 7 minutes.
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ShallotShallot
ButterButter
7
Pour 3 to 5 cups chicken stock into the pot; stir.
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Chicken StockChicken Stock
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PotPot
8
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.
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AppleApple
StockStock
9
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.
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Butternut SquashButternut Squash
StockStock
10
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.
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StockStock
Equipment you will use
PotPot
11
Puree soup with an immersion blender until smooth.
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SoupSoup
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Immersion BlenderImmersion Blender
DifficultyExpert
Ready In1 h, 30 m.
Servings5
Health Score14
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo VegetarianPrimal
Dish TypesSide Dish
OccasionsFallWinter
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