Recipe courtesy of Nancy Fuller
Save Recipe Print
Total:
50 min
Active:
20 min
Yield:
8 servings
Level:
Easy
Total:
50 min
Active:
20 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a large stockpot or Dutch oven over medium-high heat, add the olive oil. Next, add the apples, squash, garlic and onions and saute until the vegetables begin to sweat and soften, about 5 minutes. Add the sage, ground nutmeg and salt and pepper to taste and continue to cook another 2 minutes. Add the stock, making sure that it covers the squash; if necessary, add a little water. Bring the soup to a boil and then reduce the heat to medium low. Simmer until the squash is very tender, about 30 minutes.

Using an immersion blender, blend the soup until smooth. Stir in the heavy cream, Parmesan and butter. Serve immediately.

More from:

Fall Produce Guide

Trending Videos 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Roasted Butternut Squash Soup and Curry Condiments

Recipe courtesy of Ina Garten

Roasted Butternut Squash

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Fully Loaded Baked Potato Soup

Recipe courtesy of Guy Fieri

Squash and Spinach Lasagna

Recipe courtesy of Food Network Kitchen

Chicken Soup

Recipe courtesy of Ina Garten

7-Can Soup

Recipe courtesy of Ree Drummond

Tuscan Tomato and Bread Soup - Pappa al Pomodoro

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword