Flavorful Butternut Squash & Apple Soup

Flavorful Butternut Squash & Apple Soup

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Apples are the way to go this fall. They pair perfectly with this creamy butternut squash soup, providing a nice acidity that you’re sure to love!

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Chicago

Time needed

45 min preparation + 1 hour cooking

Serving Size / Yield

8 servings

Ingredients

  • 2 lb. butternut squash, cubed and peeled
  • 1 carton of chicken broth
  • 3 green apples, diced into small cubes
  • 3 slices of thick-cut bacon
  • 1 medium onion, finely chopped
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh basil, garnish
  • 6 tsp. Garlic, minced
  • Salt and pepper to taste

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Directions

Preheat the oven to 425 degrees. Drizzle the squash with olive oil and sprinkle it with salt and pepper. Roast the squash in the oven for about 45 minutes or until they are tender. Once cooked, blend them in a food processor with the apples and 3 cups of the broth. In a large pot, heat the remaining broth and butternut squash puree. While this is simmering. Saute the bacon, garlic, and onions. Add this to the soup along with the rosemary and salt and pepper to taste. Once the squash comes to a boil, turn the heat down and continue to simmer for another 30 minutes.

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