Hearty Butternut Squash Soup

Total Time:
1 hr
Prep:
20 min
Cook:
40 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 3 tablespoons olive oil
  • 3 apples, peeled, cored and roughly chopped
  • Two 3-pound butternut squash, peeled, seeded and roughly chopped
  • 1 clove garlic, chopped
  • 1 large yellow onion, chopped
  • 2 tablespoons chopped fresh sage
  • 1/2 teaspoon ground nutmeg
  • Salt and freshly ground black pepper
  • 8 cups chicken stock
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan
  • 2 tablespoons butter
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.


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    This recipe is featured in:

    Fall Produce Guide