Butternut Squash Soup with Apple
A perfect Fall soup recipe.
- 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
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.
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