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Recipe Ingredients

  • 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

Recipe Directions

  1. 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.
  2. Add chicken broth, cinnamon, nutmeg, salt and pepper; bring to a boil.
  3. Cover and reduce heat to low and simmer 30 minutes or until squash is very soft.
  4. Pour into a blender and puree the soup until smooth. Careful, it will be hot!
  5. Place back in pot and stir in half and half. Heat for 5 minutes or until heated through.

Test Kitchen Tip:

If you have an immersion blender, this would be a great time to use it rather than pureeing in a blender.

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