Apple And Butternut Squash Soup Recipe

Name: Apple And Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup peanut oil; 1 2-pound butternut squash, peeled, seeded and cut into 2-inch pieces (approximately 4 cups); 2 Northern Spy or McIntosh apples, peeled, cored and cut into 2-inch pieces (approximately 2 cups); 1 large onion, peeled and coarsely chopped (approximately 1 cup); 3/4 teaspoon curry powder; 3/4 teaspoon ground mace; 1/2 teaspoon ground cardamom; 1 cup cider; 1 quart homemade chicken stock; 1/2 cup half-and-half; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1/4 cup finely minced scallions, green tops included, for garnish

Servings: persons

1/4 cup peanut oil
1 2-pound butternut squash, peeled, seeded and cut into 2-inch pieces (approximately 4 cups)
2 Northern Spy or McIntosh apples, peeled, cored and cut into 2-inch pieces (approximately 2 cups)
1 large onion, peeled and coarsely chopped (approximately 1 cup)
3/4 teaspoon curry powder
3/4 teaspoon ground mace
1/2 teaspoon ground cardamom
1 cup cider
1 quart homemade chicken stock
1/2 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup finely minced scallions, green tops included, for garnish

1
Heat the peanut oil in a large stockpot over medium-low heat.
2
Add the squash, apples and onion, stir to coat with oil and saute uncovered, stirring occasionally, for 10 to 15 minutes, or until the onion is transparent.
3
Stir in the mace, curry and cardamom and continue cooking until the onion begins to brown.
4
Add the cider.
5
Bring the mixture to a boil over medium-high heat and cook for three minutes.
6
Add the stock, lower the heat to medium-low and simmer the mixture, partially covered, for another 35 minutes, or until the squash is tender.
7
Transfer the mixture to a food-processor bowl and process until the soup is smooth, then return the soup to the stockpot.
8
Reduce the soup, uncovered, over medium-low heat, to about one-fourth.
9
Stir occasionally.
10
Stir in the half-and-half, salt and pepper and bring to a simmer.
11
Pour into warmed bowls and sprinkle the scallions over the top.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup peanut oil, 1 2-pound butternut squash, peeled, seeded and cut into 2-inch pieces (approximately 4 cups), 2 Northern Spy or McIntosh apples, peeled, cored and cut into 2-inch pieces (approximately 2 cups), 1 large onion, peeled and coarsely chopped (approximately 1 cup), and more.

Yes, Apple And Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apple And Butternut Squash Soup

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