Quick Honey Crisp and Butternut Squash Soup
This soup takes the sweet tart of a honey crisp apple and combines it with frozen butternut squash to make a delicious autumn soup.
Equipment
- 4 quart sauce pan
- knife
- immersion blender
Ingredients
- 1 large honey crisp apple, cored, peeled and diced about 2 cups
- 1 small onion, chopped about ½ cup
- 1 tablespoon butter use ghee to make it dairy free/ Whole30
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon kosher salt
- ¼ teaspoon white pepper
- 3 10 oz bags frozen diced butternut squash about 6 cups
- 1 quart chicken stock
Instructions
- Melt butter or ghee in the sauce pan. Cook onion and apple with the cinnamon and nutmeg for about 2 minutes, until the onion starts to become translucent and the apples begin to soften.
- Add squash, chicken stock, salt and pepper to the pan. Bring to a boil over high heat and then reduce heat and simmer until the squash, apples and onion are soft. About 15 minutes.
- Blend with an immersion blender until smooth. You could also use a stand blender or food processor, but you should do it in batches.