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Butternut Apple Soup Recipe

Ingredients

How to make it

  • Drizzle first amount of cooking oil over squash in large bowl. Stir until coated. Arrange in sigle layer on ungreased baking sheet with sides. Bake in 45- degree oven for about 20 minutes, stirring occasionally, until edges start to brown.
  • Heat second amount of cooking oil in large saucepan on medium-high. Add apple and onion. Cook 5 to 10 minutes, stirring often, until onion is softened.
  • Add next 3 ingredients and squash. Stir. Bring to boil. Reduce heat to medium. Simmer, covered, for about 15 minutes, stirring occasionally, until squash and apple are tender.
  • Carefully process with hand blender or in blender until smooth. Transfer to large bowl. Cool at room temperature before covering. Chill for at least 2 hours until cold.
  • Garnish individual servings with pecans. Makes about 7 cups (1.75L)
  • *NOTE: If preferred you can substitute 5 cups chicken stock for condensed chicken broth and water
  • FREEZING TIP: To efficiently freeze soup in small batches, place a good-quality freezer bag inside of a clean milk carton and fill the bag. Seal the bag and freeze. When the contents are frozen, remove the milk carton to use again, and neatly stack the labeled soup bricks against the freezer wall.

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The Cook

charlii Toronto, CA

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