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Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup is from The LeRiche Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsps unsalted butter
1 cup chopped onion
2 1/2 pounds butternut squash (peeled, seeded and cubed, about 6 cups)
1/2 Granny Smith apple (peeled, cored and diced)
3 cups low-sodium chicken broth
1 1/2 cups apple cider
1/4 cup apple brandy
1 1/2 tsp salt
1/2 tsp chopped fresh thyme
1/4 tsp fresh-ground pepper
Directions:
Directions:
1) Melt the butter in a large stockpot over medium-high head. Add the onions and saute until softened, about 5 minutes. Add the squash and apple and saute for 5 more minutes. Add the remaining ingredients and bring the mixture to a boil.

2) Reduce heat to a simmer, cover, and cook until the squash is tender, about 20 minutes. Remove from heat.

3) In small batches, carefully puree the soup in a blender or food processor until very smooth (can also use an immersion hand blender).
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 mins

 

 

 

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