Lunch: Nancy's Butternut Squash and Apple Soup

Recipe by nancy07856 This soup is so easy to make and tastes so good. You can blend it smooth or leave it chunky. You can top with a dollop of sour cream or plain Greek yogurt if you wish. I created this recipe after my nephew's food service class served

This recipe includes fertility superfoods such as:

Apples

Health and fertility benefits of Nancy's Butternut Squash and Apple Soup

Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

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, divided
3 Granny Smith apples, cored and chopped

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Pour enough water into a baking dish to be about 3/4-inch deep. Lie squash halves into the water with the cut side facing up.
Roast in preheated oven until a fork easily pierces through the flesh, 45 to 50 minutes; Remove from oven and flip squash; let cool enough to handle.
Melt butter in a large pot over medium heat. Saute shallots in hot butter until softened, 5 to 7 minutes.
Pour 3 to 5 cups chicken stock into the pot; stir. Add apples to the stock; bring to a boil, reduce heat to medium-low, and simmer until the apples are tender, 20 to 30 minutes.
Use a fork to scrape the flesh from the butternut squash, finishing with a spoon to get the last bits away from the skin; add to the simmering stock. Add remaining 3 cups stock to the pot, bring mixture to a simmer, and continue to cook until everything is heated through, 5 to 10 minutes.
Puree soup with an immersion blender until smooth.

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