| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 3 tablespoons olive oil
- 3 apples, peeled, cored and roughly chopped
- Two 3-pound butternut squash, peeled, seeded and roughly chopped
- 1 clove garlic, chopped
- 1 large yellow onion, chopped
- 2 tablespoons chopped fresh sage
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper
- 8 cups chicken stock
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan
- 2 tablespoons butter
Instructions
- In a large stockpot or Dutch oven over medium-high heat, add the olive oil. Next, add the apples, squash, garlic and onions and saute until the vegetables begin to sweat and soften, about 5 minutes. Add the sage, ground nutmeg and salt and pepper to taste and continue to cook another 2 minutes. Add the stock, making sure that it covers the squash; if necessary, add a little water. Bring the soup to a boil and then reduce the heat to medium low. Simmer until the squash is very tender, about 30 minutes.
- Using an immersion blender, blend the soup until smooth. Stir in the heavy cream, Parmesan and butter. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 480 |
| Total Fat | 25 g |
| Saturated Fat | 12 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 9 g |
| Sugar | 19 g |
| Protein | 14 g |
| Cholesterol | 62 mg |
| Sodium | 1673 mg |
| Serving Size | 1 of 8 servings |
| Calories | 480 |
| Total Fat | 25 g |
| Saturated Fat | 12 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 9 g |
| Sugar | 19 g |
| Protein | 14 g |
| Cholesterol | 62 mg |
| Sodium | 1673 mg |
Reviews
Hearty? – no . Too much apple
I love the flavors in this soup! Easy to make using two packages of cut up squash from Costco. I add more sage and cut the chicken broth to only 6 cups. Using an immersion blender makes it smooth especially with the addition of cream and cheese!
Wanted to make this Hearty Squash Soup w/Pumpkin Seeds ever since I have tried it at Panera Bread…delicious and Hearty!
LCulvert
LCulvert
This is my go to recipe. Very tasty, but I hate chopping and the price is too high for pre-chopped. I use half and a half instead of cream, still very good.
I’ve made this soup three times.The first two times, I made just as it was written. Today I decided to tweak it because that’s how I roll. First, I used about 52 ounces of thawed butternut squash because I have a broken right humerus and peeling and chopping that much would’ve been too tiring. Next I substituted 1 pear and 2 apples instead of using 3 apples. I also diced up 1 jalapeño and tossed it in. As for spices, I added 1 tablespoon of curry. I know it’s not the same recipe but I prefer to think of them as cousins. Either way, they were both delicious!
The flies on the bowl and spoon are part of the glaze work decoration. If you watch the episode, you see they are on Nancy’s serving dishes.
Also, the soup is yummy.
The best, especially when it fall and winter time. My whole family loves the smell when I first start cooking! Love to cook sage, tyme, nutmeg ☺️
My favorite butternut squash soup recipe!
We enjoyed this soup a lot. I didn’t change a thing and found the texture and flavor wonderful. While I was making it, though, I swore I would not make it again because it was a lot of work. Anything that requires all the chopping that this soup requires is going to be work. One thing that made the job easier was microwaving the squash for 10 minutes. This made it far easier to peel and chop but still kept the flesh firm so that it cooked properly with the other ingredients. Once I made the soup and realized how much it made, I changed my mind about not making it again. There’s enough to freeze, so it will be great to have some at the ready for future use.