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Butternut Squash and Apple Soup recipe

A sweet and savory, herb-seasoned butternutand apple soup.

Recipe: Butternut Squashand Apple Soup

2 butternut squash, peeled and diced
2 apples, peeled, cored and chopped
1 onion, chopped
1/8 teaspoon dried rosemary
1/8 teaspoon dried marjoram
1/2 teaspoon salt
2 teaspoons packed brown sugar
1/4 teaspoon white pepper
4 cups chicken broth
4 tablespoons butter
2 tablespoons all-purpose flour
2 large egg yolks
1 1/2 cups half-and-half

  • Combine diced butternut squash, choppedbaking apples, chopped onion, rosemary, marjoram, salt, brownsugar, white pepper, and chicken broth in a large kettle. Bringto a boil, reduce the heat, and simmer for 1 hour.
  • Remove the solids and puree in an electricblender until smooth. Return to the kettle.
  • In a saucepan, melt butter and stir inflour slowly. Stir well and bring to a boil; add a little ofthe hot soup, mix well, then return all to the soup.
  • Beat together egg yolks and half-and-half.Add a little of the hot soup, then return all to the kettle.Heat through, but do not boil.

    Makes 6 servings.

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  • Comments

    1 Comment


    I just made this soup this week too. I love it. I hate peeling squash; so I cut it in half, scoop out the seeds, and roast it in the oven for 1 hr or so depending on size. Then proceed with the rest of the recipe. It so easy and delicious. Tis the season for all things squash and pumpkin. On the menu tonight? Butternut squash apple soup spiced with sweet, warming cinnamon. If you re looking for an easy soup recipe this one is great for beginners.

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