Simple Butternut Squash Soup
This butternut squash soup creates all that a Fall soup should be. It has only six ingredients; squash, apples, onions, garlic, broth and salt, but it is packed full flavor. The simple butternut squash soup is a must try for your next Fall meal.
Equipment
- cutting board
- knife
- spoon for getting squash seeds out
- Large Pot or Dutch Oven
- 2 9 x 13 pan
- Large Spoon
- Immersion Blender
Ingredients
- 3 Butternut squash medium size peeled and cubed in 1 inch pieces
- 1 Yellow onion large, chopped
- 3 Apples granny smith or a tart apple, chopped
- 3-4 Garlic cloves chopped
- 3 TBS Oilve oil
- 2 tsp Salt
- 4 cups Chicken broth
- Heavy cream optional
Instructions
- Preheat oven to 350° Fahrenheit.
- Peel the squash, deseed it and cut it into 1 inch pieces. Lay on 2 baking sheets. Cut the apples and the onions and add those to the squash.
- Chop the garlic and add to the baking sheets. Drizzle olive oil on both baking pans and generously salt.
- Roast at 350 degrees for 30-45 minutes until everything is very soft.
- Once the squash medley is roasted, put it all into a large stock pot or dutch oven. Pour in the chicken broth. Simmer for about 10 minutes and add more salt if needed.
- At this time use the immersion blender to puree the soup until smooth and creamy.
- Serve the soup with a dash of heavy cream. You can also top the soup with homemade croutons and bacon pieces.
Notes
Store the soup in an airtight container in the fridge for up to 5 days.
The soup can also be frozen for 3-6 months. I recommend pouring the soup into a gallon freezer bag, laying it flat and freezing.
You can make a thinner soup by adding more broth. The pictures show a thicker soup, which I prefer.
Keep the apple skins on. Don't worry about peeling the apples. They will get cooked and pureed smooth with the rest of the ingredients.