About this recipe:This butternut squash soup has always been a crowd and family favourite. I once left the apple out and you could tell something was missing but couldn't tell what. It can easily be frozen to enjoy later. You can use vegetable stock if you want a vegetarian soup.
1 butternut squash
1 large onion
1 Granny Smith apple
chicken stock to cover
1 small tub cream or soured cream
fresh coriander or parsley to garnish
freshly cracked black pepper to taste
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Method Prep:20min › Cook:20min › Ready in:40min
Peel and chop butternut squash, potatoes, onions and apple into relatively even cubes. Place in saucepan, put in chicken stock to cover generously. Bring to boil and cook until all vegetables are soft.
Transfer to blender or use an immersion blender to blend until smooth. Return to saucepan, and reheat and add 1/2 the cream.
Serve with a swirl of cream, coriander sprig or chopped parsley.