Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, butternut squash and apple soup. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Line a baking tray with baking parchment. Place cubes of butternut squash, apple wedges, oil, salt and pepper.

Butternut Squash and Apple Soup is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Butternut Squash and Apple Soup is something that I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook butternut squash and apple soup using 9 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Butternut Squash and Apple Soup:

1. Take 1 small yellow onion, diced
2. Get 2-3 garlic cloves, minced
3. Take 1 granny smith apple, diced
4. Make ready 1/2 Tbsp fresh rosemary, chopped
5. Take 1 tsp fresh sage, chopped
6. Take 1 small butternut squash, peeled and diced (800g)
7. Prepare 1 (400 mL) can coconut milk
8. Get 4 cups vegetable broth
9. Take to taste salt and paper,

Stir apples, thyme, and sage into the squash mixture; pour in chicken stock and cider. Place the butternut squash pieces into a roasting tin and drizzle over three tablespoons of the olive oil. Bring a large soup pot to medium heat and add a splash of vegetable broth or neutral cooking oil. Add in the garlic, rosemary, sage, and a pinch of salt.

Instructions to make Butternut Squash and Apple Soup:

1. Bring a large soup pot to medium heat and add a splash of vegetable broth or neutral cooking oil. Add the onion and apple, then sauté until the onion is translucent, 3 to 5 minutes.
2. Add in the garlic, rosemary, sage, and a pinch of salt. Sauté for an additional 1 to 2 minutes, then add in the squash, coconut milk, and vegetable broth.
3. Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 10 to 12 minutes, until the squash is fork-tender. Carefully use an immersion blender to blend the soup until smooth, or transfer to an upright blender and blend on high speed to do the same.
4. Serve as desired; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to one month.

Bring a large soup pot to medium heat and add a splash of vegetable broth or neutral cooking oil. Add in the garlic, rosemary, sage, and a pinch of salt. Stir roasted squash, carrot, sweet potato and garlic into the pot. Blend soup with an immersion blender until smooth. Butternut squash - you can also use pumpkin, especially sugar pumpkin or Hokkaido pumpkin, you prepare it the same way as the butternut squash.; Apples - I prefer to use sweet apples for this recipe as I like my soup sweet (I used Gala apples), but you can use any apple variety that you like.

So that’s going to wrap this up with this exceptional food butternut squash and apple soup recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!