USA Cuisine – Butternut Squash and Apple Soup Recipe

Elvis Elvis

Butternut squash is a versatile vegetable that has a great sweet taste. For an indulgent twist, why not use cream instead of milk to make the soup extra creamy.

Difficulty rating: Easy

Serves: 4-6

850g butternut squash, peeled, seeds removed and roughly chopped
2 apples, peeled, cored and roughly chopped
1oz butter
1 medium onion, finely chopped
2 pt chicken stock
Salt and Pepper
½ tsp marjoram
Bay leaf
50ml full fat milk
pinch of nutmeg

USA Cuisine   Butternut Squash and Apple Soup Recipe

Melt the butter in a pan over a low heat, and add the onions, allow them to soften slowly. This should take about 10 min. Add the butternut squash and apple and coat them in the buttery onion mixture. Add the stock, marjoram, and bay leaf and cook for 30 – 40 min. Remove from the heat and then remove the bay leaf from the soup and make the soup smooth by using a blender. Return the soup to a low heat and add the milk and nutmeg. Stir in and serve with hot crusty bread.