This Butternut Squash Apple Soup Recipe makes a delectable, hearty, Thanksgiving Fall Soup Recipe idea!
If you are looking for an idea for an appetizer soup or a recipe for a lunch soup, you have found a great choice here! Easy, fun, and delicious apple soup!
I like to use gala or empire apples for apple soups, but almost any type of cooking apple will work well.
2 tbsp. butter
1 large onion, finely chopped
1/2 tsp. ground nutmeg
4 pounds (approx.) butternut squash peeled, seeded, and cubed
5 cups vegetable broth
1 large size apple, peeled, cored and diced
1 cup apple juice
salt and pepper, to taste
sour cream, for garnish
fresh chives, chopped, for garnish (optional)
Melt the butter in a large pan over medium-high heat.
Add the finely chopped onion and the nutmeg.
Saute until the onion begins to brown, about 5 minutes.
Add the prepared butternut squash to the pan, then add the broth, the diced apple, and the apple juice.
Bring the above mixture to a boil, then reduce heat and simmer, uncovered, until the squash and the apple are tender, about 25 - 30 minutes.
Working in batches, puree the soup in a blender until smooth. (If desired leave part of the soup not processed to add texture to the soup.)
Return the blended soup to the pan.
Season soup with the salt and pepper, to taste.
Bring soup to simmer, thinning with additional broth if desired.
Serve warm, and garnish with a dollop of sour cream and sprinkle with chives (optional).
Serves 6 - 8.
If you are making Apple Soup for a lunch menu, why not consider making mouth-watering, irresistible apple bread or apple muffins to accompany the soup?
Make a batch of muffins, use some fresh, and then you can freeze the left-overs (if there are any!), and pop one in the lunch bags for a special treat!
GO to Apple Bread Recipes
GO to Apple Muffin Recipes
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