Apple Squash Soup

1. 1

   Cut each squash half into 3 wedges.

2. 2

   Arrange in the bottom of a large stockpot with the skin side facing up.

3. 3

   Pour 1 cup of the chicken broth over the squash.

4. 4

   Bring the broth to a boil, reduce heat to medium-low, place a cover on the stockpot, and cook until the squash is tender, 20 to 30 minutes.

5. 5

   Set the squash aside to cool and reserve the liquid.

6. 6

   Reserve remaining chicken broth for later.

7. 7

   Melt the butter in a large skillet over medium heat.

8. 8

   Cook the onion in the melted butter until softened, about 5 minutes; add the apples and continue cooking and stirring until the apples are tender, 15 to 20 minutes.

9. 9

   Scoop the flesh of the cooled squash into the pitcher of a blender.

10. 10

    Pour the reserved cooking liquid over the squash.

11. 11

    Blend the squash until smooth.

12. 12

    Add the onion and apple mixture and the remaining chicken broth; blend again until smooth.

13. 13

    Pour the blended soup back into the stockpot, and place over medium heat until warmed through.

* Per serving · 4 servings · Values may vary.

No additional tips available.