Yield
Makes 3 quarts

How to Make It

Step 1

Place squash halves, cut side down, on an aluminum foil-lined baking sheet.

Step 2

Bake at 350° for 45 minutes or until tender. Scoop out pulp, discarding shells; set pulp aside.

Step 3

Melt butter in a Dutch oven over medium heat; add 4 cups chicken broth, apples, and next 5 ingredients. Cook, stirring often, 25 to 30 minutes or until apples and potatoes are tender. Remove from heat, and let cool slightly (about 5 to 10 minutes).

Step 4

Process squash pulp, apple mixture, and remaining 3/4 cup chicken broth, in batches, in a food processor or blender until smooth, stopping to scrape down sides.

Step 5

Return purée to Dutch oven. Stir in whipping cream and honey, and simmer, stirring occasionally, 15 to 20 minutes or until thoroughly heated.

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