Spiced Squash And Apple Soup Recipe

Name: Spiced Squash And Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter or olive oil; 2 large onions, diced, about 4 cups or 1 1/4 pound; 2 large green apples, peeled, cored and diced, about 2 cups or 1 pound; 1 teaspoon ground nutmeg; 1/2 teaspoon ground all spice; 1/2 teaspoon ground cinnamon; 10 cups (5 lb) peeled and diced butternut squash (about 4 whole); ½ cups (3 quarts/3 liters) chicken stock; salt and freshly ground pepper to taste; thin slices of green apple for garnish; sage leaves, sour cream or creme fraiche for garnish per Dr. Moore.

Servings: persons

4 tablespoons unsalted butter or olive oil
2 large onions, diced, about 4 cups or 1 1/4 pound
2 large green apples, peeled, cored and diced, about 2 cups or 1 pound
1 teaspoon ground nutmeg
1/2 teaspoon ground all spice
1/2 teaspoon ground cinnamon
10 cups (5 lb) peeled and diced butternut squash (about 4 whole)
½ cups (3 quarts/3 liters) chicken stock
salt and freshly ground pepper to taste
thin slices of green apple for garnish
sage leaves, sour cream or creme fraiche for garnish per Dr. Moore.

1
Melt the butter in a large pot over moderate heat. Add the diced onions and apples and cook until tender, about 10 minutes. Stir in the spices, cook for 1 minute, then add the squash and chicken stock. Bring to a boil, reduce the heat and simmer, uncovered, until the squash is very tender, about 20 to 30 minutes.
2
Puree the vegetables in batches with a little bit of the stock in a blender or food processor. Transfer to a large bowl. Add enough of the remaining stock to make a medium-thick soup. Reserve any leftover stock if not serving right away as the soup may thicken on standing. Season with salt and pepper and adjust the spices. This soup may be made a day ahead, refrigerated uncovered until cold and the covered.
3
To serve, in a large pot heat the soup almost to scalding. Ladle into bowls and top with thin slices of apple, cream fraiche and sage leaves.

4299

kcal

Calories

476

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 tablespoons unsalted butter or olive oil, 2 large onions, diced, about 4 cups or 1 1/4 pound, 2 large green apples, peeled, cored and diced, about 2 cups or 1 pound, 1 teaspoon ground nutmeg, and more.

Yes, Spiced Squash And Apple 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.

That's it — enjoy your meal!

Spiced Squash And Apple Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions