Butternut Squash and Apple Soup

Ingredients for Butternut Squash and Apple Soup

• 2 tablespoons (1/4 stick) butter

• 1 large onion, chopped

• 1/2 teaspoons ground nutmeg

• 1.9kg butternut squash, peeled, seeded, cut into 1-inch cubes

• 1025ml (or more) vegetable broth

• 1 Gala apple, peeled, cored, diced

• 120ml apple juice

• Light soured cream

• Chopped fresh chives

How to make Butternut Squash and Apple Soup

Melt butter in large pot over medium-high heat. Add onion and nutmeg; sauté until onion begins to brown, about 5 minutes. Add squash, 1025ml broth, apple, and apple juice. Bring to boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper.

Bring soup to simmer, thinning with more broth if desired. Ladle soup into bowls. Garnish with soured cream and chives.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.