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Apple Butternut Soup

Quick.easy.cooking's picture
Ingredients
  Butternut squash 1 Small
  White potatoes 1⁄2 Pound, unpeeled (5 Small Pieces)
  Onion 1 Medium
  Butter 2 Tablespoon
  Chicken broth 2 1⁄2 Cup (40 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Unsweetened applesauce 1 1⁄2 Cup (24 tbs)
Directions

1 Peel the squash and cut it into large cubes. Halve the potatoes. Cut the onion into thick slices.
2 In a medium saucepan, warm the butter over medium heat. Add the onion and cook until translucent, about 7 minutes.
3 Add the broth, squash, potatoes, salt and pepper. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low, cover and simmer until the potatoes and squash are tender, about 15 minutes.
4 With a slotted spoon, remove the vegetables to a food processor and puree. Add the applesauce and pulse to combine. Return the puree to the broth in the saucepan and stir to combine.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Quick

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