Butternut squash soup with apple

    35 min

    I am usually not a big fan of Granny Smith apples but they are a great addition to butternut squash soup.

    1 person made this

    Serves: 4 

    • 1 tablespoon butter
    • 1 small onion, chopped
    • 1 stalk celery, chopped
    • 1 carrot, chopped
    • 1 small butternut squash, peeled and seeds removed
    • 1 Granny Smith apple, peeled and cored
    • 500ml chicken or veg stock
    • salt and pepper
    • unsweetened cloudy apple juice, as needed

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat butter in a large saucepan and add onion, celery and carrot. Fry till it starts to soften, stirring often, about 12 minutes.
    2. Dice squash and apple and add to pan together with the apple. Add stock and bring to the boil. Cover, reduce heat and simmer over medium to low heat till squash is soft
    3. Puree soup till smooth. Add salt and pepper. If soup is too thick, thin with apple juice.

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