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Butternut Apple Soup Recipe

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This recipe for Butternut Apple Soup, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michael & Jessie Roylance
Added: Thursday, October 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. olive oil or canola oil
1 onion, chopped
2 medium butternut squash, or approx. 3 1/2 lbs. squash, peeled, seeded, and cut into small cubes
2 - 3 tart, crisp apples peeled and chopped
1 3/4 cups vegetable broth
1 1/2 cups water
1 tsp. fresh thyme, or 1/4 tsp. dried thyme
1 tsp. salt
1/8 tsp. ground black pepper
1/8 tsp each: ground ginger, cinnamon, nutmeg
1 cup milk or light cream, if desired

Directions:
Directions:
In a 4 quart saucepan, heat oil over medium heat. Add onion and cook until tender, about 10 minutes. Stir in the squash, apples, broth, water, thyme, salt, and pepper. Heat to boiling over high heat. Reduce heat, cover and simmer, stirring often, until squash is very tender, 20 - 25 minutes. Spoon 1/3 of the squash mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth. Pour puree into bowl. Repeat with remaining mixture. Return puree to saucepan. Stir in the milk; add the ginger, cinnamon and nutmeg to the soup. Add additional thyme as desired. Heat through over medium heat (do not boil).

Number Of Servings:
Number Of Servings:
10 cups of soup
Personal Notes:
Personal Notes:
The first time I made this soup, I used apples from Ross and Shirley Roylance's trees. The tart flavor was perfect! This soup is a satisfying, very healthful autumn meal.

 

 

 

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