This soup is so easy to make and tastes so good. You can mixture it sleek slick or leave it chunky. You can top considering a dollop of bitter cream or plain Greek yogurt if you wish. I created this recipe after my nephews food benefits class served a very similar savings account at their Big Night dinner.
The ingredient of Nancys Butternut Squash and Apple Soup
- 1 large butternut squash, halved lengthwise and seeded
- 2 tablespoons butter, or more to taste
- 3 large shallots, chopped
- 6 cups chicken stock, or more as desired, estranged
- 3 Granny Smith apples, cored and chopped
The instruction how to make Nancys Butternut Squash and Apple Soup
- Preheat oven to 350 degrees F (175 degrees C).
- Pour satisfactory water into a baking dish to be just about 3/4-inch deep. Lie squash halves into the water in the manner of the cut side facing up.
- Roast in preheated oven until a fork easily pierces through the flesh, 45 to 50 minutes; separate from oven and flip squash; let cool ample plenty to handle.
- Melt butter in a large pot more than medium heat. Saute shallots in hot butter until softened, 5 to 7 minutes.
- Pour 3 to 5 cups chicken accrual into the pot; stir. mount up apples to the stock; bring to a boil, condense abbreviate heat to medium-low, and simmer until the apples are tender, 20 to 30 minutes.
- Use a fork to grind down the flesh from the butternut squash, talent like a spoon to pull off the last bits away from the skin; ensue to the simmering stock. amass remaining 3 cups collection store to the pot, bring mix to a simmer, and continue to cook until everything is livid through, 5 to 10 minutes.
- Puree soup gone an concentration blender until smooth.
Nutritions of Nancys Butternut Squash and Apple Soup
calories: 238.4 caloriescarbohydrateContent: 49.4 g
cholesterolContent: 13.1 mg
fatContent: 5.7 g
fiberContent: 7.4 g
proteinContent: 4.6 g
saturatedFatContent: 3.2 g
servingSize:
sodiumContent: 871.5 mg
sugarContent: 16.3 g
transFatContent:
unsaturatedFatContent:
