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  • Karen Shayne

Fall Butternut Squash Soup


Nothing tastes (or looks) like the fall more than a bright bowl of Butternut Squash Soup. While there are so many delicious recipes for this warm fall dish, I have added a little “surprise” to take the taste up a couple notches. I think you will love the sweet warmth. Hint: Add a little Cream Frache and swirl when hot.

Fall Butterut Squash Soup

2 tablespoons unsalted butter

1 tablespoon olive oil

1 cup chopped yellow onion

1 (15 – ounce) can pumpkin puree

1 1/2 pounds butternut squash, peeled and cut into chunks

4 cups homemade chicken stock or canned broth

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/3 cup Apple Butter

2 teaspoons brown sugar

1 cup half –and-half

Directions:

Heat the butter and oil in a dutch oven pot. Add the onions, and cook over medium – low heat until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer for 10 minutes over medium. Then, add the apple butter and brown sugar. Cook on low until the butternut squash is very tender (about 40 minutes). With an emersion blender, blend until smooth. Add the half – and – half, and heat again slowly until piping hot.

Garnish as you wish and enjoy a bowl of fall.

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