Butternut Squash Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • 2 medium butternut squash, steamed, boiled or roasted
  • 3 apples peeled, cored and sliced (Granny Smith work best)
  • 1 yellow onion, sliced
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 32 ounces chicken stock
  • 1 bay leaf
  • ¼ cup heavy cream
  • fresh ground pepper
  • grated Parmesan cheese for garnish (optional)
  1. In a large stockpot over medium heat, melt the butter and add the onion and apples. Cook until softened and slightly caramelized (a little brown), about 10 minutes.
  2. Stir in the butternut squash, about 24 ounces of chicken stock (roughly 3 cans), bay leaf and salt.
  3. Bring to a simmer, reduce the heat to medium-low and cook, stirring occasionally, about 30 minutes. Remove the bay leaf and discard.
  4. Using an immersion blender, puree the soup in the pot until smooth. Stir in the cream and add more stock to reach the desired consistency (if it is too thick for you).
  5. Season with salt and pepper. Reheat the soup gently to serving temperature.
  6. Garnish with Parmesan cheese.
Nutrition Information
Serving size: 1 cup
Recipe by Faithful Provisions at https://faithfulprovisions.com/roasted-butternut-squash-soup/