Nancy's Butternut Squash and Apple Soup

Butternut Squash Soup

Nancy's Butternut Squash and Apple Soup

Nancy's Butternut Squash and Apple Soup
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs 15 mins
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    5 People
  • VIEWS
    36

Embrace the season with this comforting and subtly sweet Butternut Squash and Apple Soup. A harmonious blend of roasted butternut squash, tart Granny Smith apples, and aromatic shallots, simmered to perfection in rich chicken stock. Velvety smooth and utterly delightful, this soup is a celebration of autumn's bounty.

Ingridients

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Nutrition

  • Carbohydrate
    49 g
  • Cholesterol
    13 mg
  • Fiber
    7 g
  • Protein
    5 g
  • Saturated Fat
    3 g
  • Sodium
    872 mg
  • Sugar
    16 g
  • Fat
    6 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 350 degrees F (175 degrees C).

Image Step 02
02 Step

Recipe View Pour enough water into a baking dish to be about 3/4-inch deep. Place squash halves into the water with the cut side facing up.

Image Step 03
03 Step

Recipe View Roast in preheated oven until a fork easily pierces through the flesh, 45 to 50 minutes; Remove from oven and flip squash; let cool enough to handle.

Image Step 04
04 Step

Recipe View Melt butter in a large pot over medium heat. Saute shallots in hot butter until softened, 5 to 7 minutes.

Image Step 05
05 Step

Recipe View Pour 3 to 5 cups chicken stock into the pot; stir. 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.

Image Step 06
06 Step

Recipe View 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. 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.

Image Step 07
07 Step

Recipe View Puree soup with an immersion blender until smooth.

For a richer flavor, consider using brown butter to saute the shallots.
A pinch of nutmeg or a dash of cinnamon can add a warm, spiced note.
Garnish with toasted pumpkin seeds, a swirl of cream, or a sprinkle of fresh herbs for an elegant presentation.
To make it vegetarian, substitute vegetable broth for the chicken stock.

Geo Hickle

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 12 Ratings)
Total Reviews: (3)

  • Mina Crona

    Apr 16, 2025

    I added a little ginger and it was a game changer!

  • Aileen Erdmanrohan

    Mar 31, 2025

    So easy to make and the perfect comfort food for a chilly evening.

  • Sierra Waelchi

    Feb 25, 2025

    This soup is amazing! The apple adds such a nice sweetness.

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