Butternut Squash Soup is a festive autumn recipe, and our very own Vern and Lorrie have perfected the recipe!
Below is how Vern likes to make his Butternut Squash Soup.
Butternut Squash Soup Recipe
Ingredients
- 3.5 cups of vegetable broth
- 16 oz of uncooked butternut squash
- ½ large uncooked vidalia onion
- ½ small fresh apple
- ¼ tsp table salt, or to taste
- ¼ tsp black pepper, or to taste
- ⅛ ground nutmeg, or to taste
Preparation
- Cut the squash into 1 – 1 ½-inch cubes
- Cut the onions into 2-inch cubes
- Cut the apple into 2-inch cubes
- In a large stock pot, combine broth, squash, onion, and apple
- Cover pot and bring to a boil over high heat
- Uncover pot and reduce heat to low
- Gently simmer until squash is very tender (about 10 minutes)
- Puree soup in pot using an immersion blender
- Season with salt, pepper, and nutmeg
Serving size: ¾ cup
Serves: 8
Prep time: 14 minutes
Cook time: 15 minutes
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Recipe for Butternut Squash Soup
