Creamy Butternut Squash Apple Soup

"Creamy butternut squash apple soup brightened with turmeric and apple cider vinegar is a tasty way to use up the season’s bounty and eat more vegetables."

Renee Nicole's Kitchen

INGREDIENTS

– butternut squash – Granny Smith – chicken or vegetable stock, unsalted – black pepper – salt*, divided – heavy cream – apple cider vinegar –  turmeric – ginger

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Yield

6 CUPS

prep time

15 MINUTES

total time

45 MINUTES

COOK TIME

30 MINUTES

Creamy Butternut Squash Apple Soup

1. Peel butternut squash and chop into 1/2 inch chunks. Measure after chopping.

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2. Core and chop apple into 1/2 inch chunks.

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3. Place the squash and apple into the bottom of a heavy, lidded pan. Pour in the chicken or vegetable stock, add the pepper and 1/4 tsp of salt. Turn the flame to high.

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4. Once the soup begins to boil, place the lid on top and drop the flame to medium low. Set the timer for 30 minutes, stirring it occasionally to make sure nothing is sticking to the bottom of the pan.

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5. After 30 minutes check the butternut squash by piercing with a fork. If the fork slides in easily and the chunks of butternut squash break apart, then they are done. If they are still firm cover and cook a little longer, checking every 3 - 5 minutes.

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6. Remove the pan from the heat, grab your favorite stick blender and carefully puree the soup.

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7. Place the pot back over the flame and turn the flame back to medium low.

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8. Add in the heavy cream, apple cider vinegar, powdered ginger, turmeric, and additional salt* then stir to combine.

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9. Bring the soup to a boil for about 2 minutes to allow the cream to thicken, then hold over low heat until ready to serve.

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Visit Renee Nicole's Kitchen for MORE Notes and Tips on Making the BEST Creamy Butternut Squash Apple Soup!

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Enjoy!

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