Simple Butternut Squash Soup

This butternut squash soup creates all that a Fall soup should be. It has only
six ingredients; squash, apples, onions, garlic, broth and salt, but it is
packed full flavor. The simple butternut squash soup is a must try for your next
Fall meal.

Servings: 12

Author:

Prep Time
20

Cook Time
50

Total Time
1, 10

Course:

Main Course

Cuisine:

American

Keywords:

🧂 Ingredients

3 Butternut squash

medium size peeled and cubed in 1 inch pieces
1 Yellow onion

large, chopped
3 Apples

granny smith or a tart apple, chopped
3-4 Garlic cloves

chopped
3 TBS Oilve oil
2 tsp Salt
4 cups Chicken broth
Heavy cream

optional

Instructions

1 Preheat oven to 350° Fahrenheit.
2 Peel the squash, deseed it and cut it into 1 inch pieces. Lay on 2 baking
sheets. Cut the apples and the onions and add those to the squash.
3 Chop the garlic and add to the baking sheets. Drizzle olive oil on both baking
pans and generously salt.
4 Roast at 350 degrees for 30-45 minutes until everything is very soft.
5 Once the squash medley is roasted, put it all into a large stock pot or dutch
oven. Pour in the chicken broth. Simmer for about 10 minutes and add more salt
if needed.
6 At this time use the immersion blender to puree the soup until smooth and
creamy.
7 Serve the soup with a dash of heavy cream. You can also top the soup with
homemade croutons and bacon pieces.