Spiced apple and butternut squash soup
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- 1/4 cup(s) butter
- 2 large onions diced
- 2 large Granny Smith apples peeled cored and diced
- 1 teaspoon(s) ground nutmeg
- 1/2 teaspoon(s) ground allspice
- 1/2 teaspoon(s) ground cinnamon
- 4 butternut squashes peeled, halved lengthwise and remove seeds, dice into 1inch cubes
- 3 quart(s) chicken broth
- Salt and pepper to taste
- Melt the butter in a large pot over medium heat. Add the diced onions and apples, and cook until tender, about 10 minutes. Stir in the spices, cook for 1 minute, and then add the squash and chicken broth. Bring to a boil; reduce heat and simmer, uncovered, until the squash is tender, about 20 to 30 minutes.
- Puree and serve. Add additional broth if necessary to desired thickness. Season with salt and freshly ground pepper. Refrigerate any leftovers.
This recipe is a personal recipe added by Paparazzi and has not been tested or endorsed by MyRecipes.
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Spiced apple and butternut squash soup Recipe at a Glance
- COURSE: Soups/Stews