Butternut Squash Soup

From Country Living

 

 

2 tbsp Unsalted Butter

1 cup Onion, chopped

2 1/2 pounds (about 6 cups) Butternut Squash (peeled, seeded, and cubed)

1/2 Granny Smith Apple (peeled, cored, and sliced)

3 cups Low-sodium Chicken Broth

1 1/2 cups Apple Cider

1/4 cup Apple Brandy

1 1/2 tsp Salt

1/2 tsp Chopped Fresh Thyme

1/4 tsp Fresh-ground Pepper

 

Melt the butter in a large stockpot over medium-high heat. Add the onions and sauté until softened, about 5 minutes. Add the squash and apple and sauté for 5 more minutes. Add the remaining ingredients and bring the mixture to a boil.

 

Reduce heat to a simmer, cover and cook until squash is tender, about 20 minutes. Remove from heat.

 

In small batches, carefully puree the soup in a blender or food processor until very smooth. Serve immediately or refrigerate for up to 3 days.

 

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