Recipe At A Glance
Since butternut squash and apples are both fall favorites, Mr. Food Test Kitchen thought it’d be tasty to combine the two to make an extra-comforting soup. Their Butternut Squash & Apple Soup is an easy twist on the classic butternut soup recipe you’ve made all your life. The chopped apple and bit of cinnamon add the perfect touch of spice and sweetness.
- 2 Tbsp. butter
- 1 (10-oz.) package frozen cubed butternut squash, thawed
- 1/2 cup chopped onion
- 1 apple, peeled and cut into 1-inch chunks
- 1-1/2 cups chicken broth
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 1/2 cup half and half
- In a large soup pot over medium heat, melt butter and cook squash, onion and apple for 8 to 10 minutes, or until squash begins to soften.
- Add chicken broth, cinnamon, nutmeg, salt and pepper; bring to a boil.
- Cover and reduce heat to low and simmer 30 minutes or until squash is very soft.
- Pour into a blender and puree the soup until smooth. Careful, it will be hot!
- Place back in pot and stir in half and half. Heat for 5 minutes or until heated through.
Note: If you have an immersion blender, this would be a great time to use it rather than pureeing in a blender.