Apple Squash Soup
Here’s a tasty fall soup recipe for you! It’s not too heavy, the squash thickens the soup for you. Adding the apples and juice gives the soup a slight sweetness. Definitely a different flavor. If you are getting ready to plan your Thanksgiving meal, this soup may be a nice starter for your feast.
Another convenience with this recipe is you can make it ahead and it’s rather simple to make. The squash, apples, onions all get cooked until tender then everything is pureed in the blender or food processor.
Adding the apples and juice gives the soup a slight sweetness. Definitely a different flavor. You can make it ahead and its rather simple to make. The squash, apples, onions all get cooked until tender then everything is pureed in the blender or food processor.
- 4 tablespoons olive oil
- 3 cups chopped onions
- 1 teaspoon ground ginger
- 3-4 lbs butternut squash peeled, seeded and diced
- 3 granny smith apples peeled, cored and diced
- 6 cups chicken or vegetable broth
- 1 cup apple juice
- parsley scallions or chives for garnish
- salt and pepper to taste
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In a large sauce pan combine oil, onions and ground ginger. Over low heat, cook until the onions are tender - about 10 mins.
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Add squash, apples and broth. Bring to a boil, then let simmer on low for 25 - 30 mins until squash and apples are tender.
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Puree the soup in food processor or blender. Return to pan and stir in apple juice. Serve hot, garnish with parsley, scallions or chives.
