This Butternut Squash Cream Soup Recipe with Apples makes the perfect Thanksgiving Soup appetizer for your dinner!
Or, of course enjoy this roasted butternut squash soup at any other time!
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I earn from qualifying purchases with no extra cost to you
Our daughter, Karissa, made this delicious(!) soup for us this past weekend, and it was amazing! You will love it!
Instead of having to peel and dice the tough-skinned squash, for this recipe the squash was cut in half and roasted in the oven.
Using this method also allowed the butternut squash flavours to concentrate and the roasted flesh to be easily scraped from the rind and then simmered with the additional ingredients.
2 butternut squash (total of about 4 lbs. whole) cut lengthwise and seeds removed
2 tbsp. butter
1 or 2 medium size apples (any apple type suitable for cooking)
1 medium size onion
8 fresh sage leaves, optional
2 1/2 low-sodium vegetable or chicken broth
2 1/2 cups water
1 1/2 tsp. salt
1/4 tsp. ground pepper, or more, to taste
1/3 cup heavy cream (35% cream)
1/2 cup toasted pumpkin seeds, for garnish, optional
sprinkling of dried parsley flakes, for garnish, optional
Pre-heat the oven to 425° F.
Line a baking sheet with aluminum foil paper.
Place the squash pieces (with seeds removed), cut-side up, on the foil paper.
Melt 1 tbsp. of the butter and brush all of it over the tops and insides of the squash halves (or use your fingers).
Season with salt and pepper.
Roast on the middle rack of the oven for about 1 1/2 hours or until tender and easily cut with a knife.
Meanwhile, peel, core, slice and dice the apples in to chunk-size pieces.
Peel and grate the onion into small pieces.
Melt the the remaining tablespoon of butter in a large pan, or a Dutch oven over medium heat.
Add the prepared apple pieces, onion, sage (optional), and season with salt and pepper.
Cook (sauté) stirring often to avoid any sticking and burning, until the apples and onions have softened, about 7 minutes.
Remove pan from heat, and set aside.
When the squash is ready, remove from the oven and allow to cool on a wire rack until the squash is cool enough to handle.
When cool enough to handle, using a large metal spoon scoop the flesh into the pan with the apples and onions and discard the rind (skin).
Add the broth, water, and salt and pepper, stirring to combine, and bring to a boil over medium-high heat.
Once the mixture has come to a boil, reduce the heat to medium-low and allow the mixture to simmer for about 15 minutes (to allow the flavours to meld), stirring often to avoid sticking and burning. Gently break up any large pieces of squash.
Remove the pan from the heat, and gently stir in the cream.
Using a blender, puree the soup in batches until a smooth consistency is reached.
Taste and season with salt and pepper as needed.
Garnish with toasted pumpkin seeds and/or dried parsley if desired.
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