This was my first time ever making anything with butternut squash. I made it for my vegetarian sister in law so I used organic vegetable broth instead of chicken. The squash and apples took more like 40 minutes of simmering to become tender and I used at least a cup more of broth to keep it from being too thick when I ran it through the blender. But the combination of flavors was wonderful and everyone loved it and wanted more. Gave the recipe out to 2 family members - will definitely make again!
Butternut Squash and Apple Soup
Janetti Posted: 11/30/08
BethE61 Posted: 03/21/11
recipe was prepared exactly as written and it was very good.
Burbgirl Posted: 03/07/11
I've made other butternut squash soups before and always found them boring. I made this in my pressure cooker and it was wonderful! I doubled the recipe, sauteed the onion and garlic in the cooker, added the squash, apples, 2 cups of chicken stock, fresh sage, nutmeg, salt and pepper and cooked it on high in my pressure cooker for 12 minutes. Then, I let it cool slightly and blended it with one more cup of broth and a can of milk. It was easy, simple, healthy and flavorful! I love this soup.
CristaD Posted: 02/02/10
I was amazed at how tasty this was. I've made other butternut squash soup recipes, and have usually found them bland. I typically need to tweak spices to improve flavor in lighter recipes, but this one was just perfect. Great combination of sweet and savory. Excellent for a light dinner, and would be fabulous as an appetizer. This one will definitely get made again... SOON!
Gretchen64 Posted: 11/08/09
Wow! Delicious soup! Easy to make and easy on the calorie content. I will make it for everyday meals and would consider it as a new tradition on our Thanksgiving table. I didn't want to store the remaining evaporated milk, so I added the enitre 12 oz. can. In addition, I used a brilliant orange "Sunshine" squash. Yummy!