Soup
Butternut Squash Soup
A creamy, lightly spiced butternut squash and apple soup blended smooth and finished with a sour cream drizzle and pistachios.
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Ingredients
- 2 cups onion (chopped)
- 2 cloves garlic (minced)
- 8 cups butternut squash (cubed, about 1 very large butternut squash)
- 1 apple (Gala; peeled and chopped)
- 4 cups reduced sodium chicken broth
- 1 teaspoon kosher salt
- Fresh cracked pepper
- ½ teaspoon paprika
- ½ teaspoon coriander
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¼ cup sour cream
- 4 teaspoons whole milk (or preferred milk)
- ¼ cup pistachios (shelled)
Method
- Peel and dice the apple. Dice the onion. Mince the garlic.
- Sauté the diced onion in a stock pot or dutch oven with olive oil spray for 5 minutes or until tender and translucent.
- Add the minced garlic and cook for 1 minute, or until fragrant.
- Add the cubed butternut squash, diced apple, chicken broth, salt, pepper, paprika, coriander, cinnamon, and nutmeg. Stir to combine.
- Bring the pot up to a boil, then cover and reduce to medium-low heat.
- Cook for 30 minutes. The vegetables should be fork tender and soft.
- Blend using an immersion blender to make it smooth and creamy. You can also use a regular blender, but it has to be done in batches.
- Combine the sour cream and milk. Drizzle on top of each serving of soup. Sprinkle with the pistachios.
Recipe from sweetsavoryandsteph.com