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Butternut squash and apple soup garnished with sliced apples and chives
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Butternut Squash Soup with Apple

A perfect Fall soup recipe. 
Course Main Course Soup
Cuisine American
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 116kcal

Ingredients

  • 2 Tablespoons Butter
  • 1 Large onion finely diced
  • 36 ounces Butternut Squash one inch cubes
  • 6 Cups Chicken broth
  • 1 Large apple peeled, cored and diced
  • ½ Cup Apple juice
  • Salt and pepper

Instructions

  • Melt the butter in a large stock pot and then add the onions. Saute the onions until they are soft and translucent. About five minutes.
  • Add the broth, butternut squash, apple and apple juice. Season with salt and pepper to taste. Bring to a boil, then turn to low and simmer for about 30 to 45 minutes, until the squash and apples are completely soft. Use an emulsion blender or puree in batches in a blender until all of the soup is silky smooth. Taste and season with salt and pepper.
  • Use an emulsion blender or puree in batches in a blender until all of the soup is silky smooth. Taste and season with salt and pepper.

Nutrition

Calories: 116kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 677mg | Potassium: 650mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13661IU | Vitamin C: 41mg | Calcium: 76mg | Iron: 1mg