3 tbsp unsalted butter
1 large sweet onion, chopped
2 gala apples, peeled, cored, chopped
3 lbs (8 cups) butternut squash, peeled and cubed
24 oz (3 c.) broth (chicken or vegetable)
12 oz (1 1/2 c.) apple cider
1/2 tsp kosher salt
1/4 tsp ground black pepper
|Making Butternut Squash Apple Soup|
- Melt butter in 5-quart pot over medium heat. Stir in onions and apples. Saute about 5 minutes.
- Add butternut squash cubes, broth, cider, salt and pepper. Bring to a boil, then reduce heat and simmer for 25 minutes.
- Using an immersion blender puree the soup. If you don't have an immersion blender you can use a blender in batches.