Last week my boyfriend thought he’d ordered 2 Granny Smith apples. It turned out that he’d ordered 2 BAGS of Granny Smith apples – so I sent myself on a quest to find ways to use that many apples (or as my brain wants to say – “dem apples”). Thankfully, I came across this lovely soup recipe! It’s quite good, so I want to share it with you to try as well! I hope that it brings you some warmth through the chilly winter months.
Apple Butternut Squash Soup
Ingredients
- 4 lbs butternut squash, cut in half lengthwise, seeds discarded
- 2 Tbsp. olive oil
- 1 medium red onion, chopped
- 5 medium Granny Smith apples, peeled, chopped
- 4 cups low-sodium organic chicken broth
- 1 thin slice fresh ginger, peeled, finely chopped
- ¼ tsp. ground nutmeg
- 1 cup reduced-fat (2%) milk
- 1 tsp. sea salt (or Himalayan salt)
- 1 tsp. ground white pepper
Instructions
-
Preheat oven to 400° F.
-
Place squash halves on a baking pan cut sides up. Cover with foil. Bake for 45 to 50 minutes, or until tender. Set aside.
-
While squash is baking, heat oil in large saucepan over medium-high heat.
-
Add onion; cook, stirring frequently, for 3 to 4 minutes, or until tender.
-
Add apples, broth, ginger, and nutmeg. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes, or until apples are tender. Remove from heat. Set aside.
-
Place apple mixture in blender, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth. Return apple mixture to saucepan. Set aside.
-
Scoop out squash flesh. Place squash with milk in blender, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth.
-
Place squash in saucepan with apple mixture, salt, and pepper. Bring to a gentle boil over low heat, stirring frequently. Remove from heat immediately.
-
Ladle evenly into eight serving bowls.
