Nancy's Butternut Squash And Apple Soup

Ingredients

• Servings: 5
• 1 large butternut squash, halved lengthwise and seeded
• 2 tablespoons butter, or more to taste
• 3 large shallots, chopped
• 6 cups chicken stock, or more as desired, divided
• 3 granny smith apples, cored and chopped

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• pour enough water into a baking dish to be about 3/4-inch deep. lie squash halves into the water with the cut side facing up.
• roast in preheated oven until a fork easily pierces through the flesh, 45 to 50 minutes; remove from oven and flip squash; let cool enough to handle.
• melt butter in a large pot over medium heat. saute shallots in hot butter until softened, 5 to 7 minutes.
• pour 3 to 5 cups chicken stock into the pot; stir. add apples to the stock; bring to a boil, reduce heat to medium-low, and simmer until the apples are tender, 20 to 30 minutes.
• use a fork to scrape the flesh from the butternut squash, finishing with a spoon to get the last bits away from the skin; add to the simmering stock. add remaining 3 cups stock to the pot, bring mixture to a simmer, and continue to cook until everything is heated through, 5 to 10 minutes.
• puree soup with an immersion blender until smooth.