Rating: 3.5 stars
5 Ratings
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  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

After one of her favorite restaurants refused to divulge the recipe for its velvety butternut squash and apple soup, Brie Tennis came pretty close with her own version.

Brie Tennis, Big Bear Lake, California
This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary test

Yield:
Makes 2 quarts; 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse squash; cut in half lengthwise and scoop out seeds. Place halves cut side down in a 12- by 17-inch baking pan. Peel, halve, and core apples; add to pan, along with 1/4 cup water.

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  • Bake in a 400° regular or convection oven until squash and apples are tender when pierced, about 45 minutes. When cool enough to handle, scoop flesh of squash from peels; discard peels.

  • In a blender or food processor, in batches if necessary, whirl squash, apples, and broth until smooth. Pour purée into a 3- to 4-quart pan. Add wine, cinnamon, nutmeg, ginger, and chili flakes. Bring to a simmer over medium-high heat; reduce heat and simmer, stirring occasionally, to blend flavors, about 15 minutes. Add salt and pepper to taste.

  • Ladle soup into wide bowls and garnish with chives.

Nutrition Facts

224 calories; calories from fat 2.8%; protein 8.6g; fat 0.7g; saturated fat 0.1g; carbohydrates 46g; fiber 6.7g; sodium 67mg.
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