How to Make Nancy's Butternut Squash and Apple Soup - A Step-by-Step Guide

There's nothing quite like a warm and comforting bowl of soup on a chilly fall day, and Nancy's Butternut Squash and Apple Soup is the perfect recipe to satisfy your craving for something cozy and delicious. This hearty and flavorful soup combines the rich and sweet taste of butternut squash with the tartness of apples to create a unique and mouthwatering dish that is sure to become a staple in your autumn recipe collection.

Butternut squash and apples are both classic fall ingredient...

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Ingredients

  • 1 large butternut squash, halved lengthwise and seeded
  • 2 tablespoons butter, or more to taste
  • 3 large shallots, chopped
  • 6 cups chicken stock, or more as desired, divided
  • 3 Granny Smith apples, cored and chopped

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 15 mins
  • Total Time: 1 hr 30 mins
  • Servings: 5
  • Yield: 5 servings

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour enough water into a baking dish to be about 3/4-inch deep. Lie squash halves into the water with the cut side facing up.
  • 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.
  • Melt butter in a large pot over medium heat. Saute shallots in hot butter until softened, 5 to 7 minutes.
  • 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.
  • 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.
  • Puree soup with an immersion blender until smooth.
  • Nutrition

    238 cal.

    • Total Fat: 6g
    • Saturated Fat: 3g
    • Cholesterol: 13mg
    • Sodium: 872mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 7g
    • Total Sugars: 16g
    • Protein: 5g
    • Vitamin C: 64mg
    • Calcium: 158mg
    • Iron: 3mg
    • Potassium: 1182mg