butternut apple soup
(1 rating)
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My bff raved about this receipe so I tried it, and I have loved it ever since. It makes you feel warm and fuzzy inside. It has such wonderful layers of flavor and only a few ingredients. I have found it doesn't even need the cream and it still tastes sinful. PS...Its just as delicious served cold.
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(1 rating)
yield
serving(s)
prep time
20 Min
cook time
35 Min
Ingredients For butternut apple soup
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1 lgbutternut squash
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2 mdsweet onions
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2 mdsweet apples
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1 qtchicken stock
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8 ozhalf and half (fat free) optional addition
How To Make butternut apple soup
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1Cut squash in half, place open side up on cookie sheet, season with salt and pepper and drizzle with olive oil. roast at 375 degrees for about 20-25 minutes or until soft and slightly browned.
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2In as saucepan, saute chopped onions and apples in a little olive oil (or butter), until soft and onions are translucent. salt and pepper to taste.
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3Add chicken stock, let simmer until slight boil.
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4Scoop the roasted squash of of the shells and put into food processor, add chicken broth and apple and onion saute, puree until smooth.
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5Return to pot and simmer for about 5 minutes. You can add half and half at this time. I have found the receipe just as delicious and creamy without the cream. experiment to see what you like.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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