Butternut apple soup

Butternut Apple Soup Recipe

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brenda shell


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.

★★★★★ 1 vote
so delicious, sometimes only one!
20 Min
35 Min


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1 large
butternut squash
2 medium
sweet onions
2 medium
sweet apples
1 qt
chicken stock
8 oz
half and half (fat free) optional addition

How to Make Butternut apple soup


  • 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.
  • 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.
  • 3Add chicken stock, let simmer until slight boil.
  • 4Scoop the roasted squash of of the shells and put into food processor, add chicken broth and apple and onion saute, puree until smooth.
  • 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.

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About Butternut apple soup

Course/Dish: Other Soups
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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