This is my go-to fall soup. I also swear by the packaged precut butternut squash at the store. It is so much work chopping up a whole one and I'll never do it again. The spices in this are key to a warm, tasty soup.
Step 1: In a large pot, melt butter on medium heat. Once melted, add onion and apples. Saute for 8 minutes, stirring occasionally.
Step 2: Add spices and stir for 2 minutes.
Step 3: Add squash and stir. Add broth and bring to a boil. Lower heat to simmer for 20 minutes.
Step 4: Turn off heat and use immersion blender to blend soup until creamy. Stir in half and half, add salt to taste.
Ingredients:
2 Tbsp butter
1 large onion (chopped)
2 medium apples (peeled and chopped)
20 oz butternut squash (chopped)
1 1/2 Tbsp cinnamon
1 tsp cumin
1 tsp cloves
1 tsp ground ginger
1 tsp garlic powder
5 cups chicken broth
1/4 cup half and half
salt to taste
Directions:
Step 1: In a large pot, melt butter on medium heat. Once melted, add onion and apples. Saute for 8 minutes, stirring occasionally.
Step 2: Add spices and stir for 2 minutes.
Step 3: Add squash and stir. Add broth and bring to a boil. Lower heat to simmer for 20 minutes.
Step 4: Turn off heat and use immersion blender to blend soup until creamy. Stir in half and half.
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