Apple & Butternut Squash Soup

Nothing is more comforting on a cold fall day as this creamy soup.

Prep Time 15

Cook Time 2 15

Total Time 2 30

Course Dinner, Soup

Servings 8

2 Diced Onions
3 cloves Garlic
1 stick Butter (omit if soup is to be vegan - soup will still be delicious just not as rich)
¼ cup Olive Oil
4 cups Butternut Squash (cleaned and chopped)
3 Apples (peeled, cored and cut into chunks)
6 cups Vegetable Stock (you can use chicken stock if you want)
1 cup Water
1 cup Apple Juice
1 tsp Salt
½ tsp Crushed Black Pepper

In large saucepan sauté Onions, Garlic, Butter and Olive Oil.
When Onions are soft add Butternut Squash and Apples (reserve some apples for garnish) and continue sautéing for about 10 minutes.
Add Vegetable Stock, Water, Apple Juice, Salt and Crushed Black Pepper. Simmer soup for 1-2 hours.
With emersion blender puree until desired smoothness. If too thick add a bit more water. If too thin continue to simmer uncovered to reduce a little.
Serve hot as is or garnish with a dollop of sour cream and a sprinkle of apples.

Keyword Apple, Butternut, Soup, Squash