Butternut Squash Soup

1 Tbsp butter or margarine
1 Tbsp olive oil
½ cup diced yellow or white onion
2 large carrots, chopped
4 cups peeled & chopped butternut squash
2 garlic cloves, minced
1 large sweet apple, peeled, cored, and chopped
3 cups vegetable stock
½ cup apple cider
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp pure maple syrup
salt and black pepper, to taste


Melt butter and olive oil in a dutch oven or large saucepan set over medium heat. Add the onion and cook until softened, stirring often, about 5 minutes.
Add in the chopped carrots and butternut squash, and cook for an additional 5 minutes, stirring often. Add in the garlic and cook for 30 seconds, stirring constantly.
Add in the chopped apple, vegetable stock, and apple cider. Bring mixture to a boil, cover, and reduce heat to simmer. Cook, covered, until the vegetables are fork-tender, about 30 minutes.
Puree using an immersion blender, or in batches using a blender or food processor. Stir in the cinnamon, nutmeg, and maple syrup. Season to taste with salt and pepper.

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