1cupdiced sweet applepeeled, cored and diced; Gala, honey crisp, golden delicious, Ambrosia™, and Pink Lady® are all good choices
½cuponiondiced
2garlic clovesminced
⅛ground cinnamon
⅛ground nutmeg
2cupsbutternut squash pureesee the notes below to cook whole in a slow cooker or to roast in the oven.
2cupsvegetable brothlow salt
½teaspoonsaltadjust to ¼ if vegetable broth is salted
¼teaspoonpepper
⅛teaspoonCayenne pepper to tasteI used a smidgeon
Instructions
Heat olive oil in a large pot over medium heat.
Add apple and onion and saute for about 5 minutes or until onion is softened and apple begins to soften.
Add garlic, cinnamon, and nutmeg and continue sauteeing for about 1 minute more.
Add squash puree and broth to the pot.
Add broth and squash puree to the pot. Bring the mixture to a near-boil, then let it simmer on low heat for approximately 10 minutes.
Remove from heat and puree with an immersion stick blender or in batches in a food processor until it reaches the desired consistency, and enjoy!
Notes
See step-by-step pictures, garnish ideas and more tips above!Yield: About 5 cupsQuantity Guide:
2-pound butternut squash yields 2 to 2 ½ cups puree.
2 cups of ½-inch cubed butternut squash or 16 ounces of pre-cubed yields about 2 cups of puree.
Puree Instructions:To cook butternut squash whole in a slow cooker: Place the entire (washed) gourd into a crock-pot. Don't peel it. Don't cut it. Don't add water. Just put the lid on and cook the squash on high for 3-4 hours or on low for 5-6.The squash is done when it's tender to touch with a fork. And, there is a good margin for error if you leave it in longer than these guidelines (say another hour or so.) Allow it to cool, remove and discard the seeds, and scrape out the flesh.To cook squash halves in the oven, cut the gourd in half and scrape out the seeds. Brush the inside with olive oil and sprinkle with salt and pepper. Place face down on a baking sheet and cook for 50 minutes or more at 375°F. It's done when you can easily pierce the outside skin with a knife.Allow it to cool and scrape out the pulp.Storage:Refrigerator: Store soup in an airtight container for about 3 days and reheat on the stovetop or in the microwave.Freezer: Butternut squash soup with apple freezes beautifully. Place soup in an airtight container or freezer-safe bag, leaving about ½ inch at the top for expansion. We use individual portion containers so the soup will thaw quickly.Defrost: Place it in the refrigerator overnight and warm it on the stovetop or the microwave.Reheat from frozen: Cover the container and microwave on high for 1-2 minutes, stir, and continue cooking at 30-second intervals until hot. The exact timing depends upon the size of the container used.