Butternut Squash and Apple Soup

Follow our step-by-step guide on how to make Butternut Squash and Apple Soup.

1. Step 1

   Start by preheating your oven to 350°F (175°C). This will set the stage for roasting the squash to perfection. Next, grab a baking dish and pour in enough water to create a depth of about 3/4 inch. Place the halved butternut squash in the dish, cut side facing up, and let it soak up the warmth of the oven. Roast the squash for about 45 to 50 minutes, or until a fork can easily pierce through the flesh. Once done, remove it from the oven, flip the halves over, and allow them to cool just enough to handle comfortably.

2. Step 2

   While the squash is roasting, melt the butter in a large pot over medium heat. Add the chopped shallots and sauté them until they become soft and fragrant, which should take about 5 to 7 minutes. This step adds a lovely depth of flavor to your soup.

3. Step 3

   Now, pour in 3 to 5 cups of chicken stock, stirring to combine. Toss in the chopped Granny Smith apples, and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low and let it simmer for about 20 to 30 minutes, or until the apples are tender and ready to blend into the soup.

4. Step 4

   Once the squash is cool enough to handle, use a fork to scrape the flesh from the skin, finishing with a spoon to get every last bit. Add this delicious squash to the pot with the simmering stock and apples. Pour in the remaining 3 cups of chicken stock, bring everything back to a simmer, and let it cook for an additional 5 to 10 minutes until everything is heated through and mingling beautifully.

5. Step 5

   Finally, it’s time to blend! Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Just be cautious with the hot liquid! Once blended, your soup is ready to serve, warm and inviting.