Butternut Squash and Apple Soup Recipe
A hint of ginger and brown sugar add pizzazz to this Butternut Squash and Apple Soup.
Butternut Squash and Apple Soup
Author: Marlene Baird
Serves: 6
- ½ Tablespoon olive oil
- 1 cinnamon stick
- 1 teaspoon ground ginger
- 1 Tablespoon brown sugar
- 1 shallot sliced
- 2 cloves garlic, minced
- 1 12-ounce package of frozen butternut squash (or roast your own)
- 5 cups chicken broth
- 1 granny smith apple, peeled, cored and quartered
- chopped chives; optional
In a large pot set to medium high, add the olive oil.
Add the cinnamon stick, shallots, ginger, brown sugar and garlic.
Cook until the shallots are softened. About 5 minutes.
Add the chicken stock, the squash, and the apple.
Bring to a boil.
Reduce heat and simmer 10 minutes.
Remove cinnamon stick.
In batches, pour the soup mixture in the blender and puree.
Return to pot.
Add salt and pepper and bring back to a boil
Reduce heat to a simmer.
Add the chives and serve immediately
3.2.2124
There are so many varieties of squash out there, but when I had butternut squash pasta sauce earlier this year I knew that I would eventually want to make it as a soup.
I have to admit, I was expecting for of a pumpkin flavor, but it still worked. Add a wedge of cheese of throw in some broccoli you will be glad you did.
Thanks for stopping by and have a great Thanksgiving.
Marlene
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