This soup is easy to prepare, with fresh or frozen butternut squash cubes, chicken broth, apple juice, and seasonings. A little cream added near the end of cooking make it rich and creamy.
Cook Time: 25 minutes
Total Time: 25 minutes
Yield: Serves 4
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup apple juice
- 4 cups peeled and cubed butternut squash
- 1/4 teaspoon ground nutmeg
- 1 cup light cream or half-and-half
- 1/2 teaspoon salt, or to taste
In a medium saucepan over medium-low heat, melt butter. Stir in flour until well blended and bubbly. Gradually stir in the chicken broth and apple juice. Increase heat to medium. Cook, stirring constantly, until the mixture begins to simmer. Add the squash and bring to a boil. Reduce heat and simmer for about 20 minutes, until squash is tender.
Working with two or three batches, carefully puree the hot mixture in a blender until smooth. Put the mixture over low heat and add the nutmeg and cream. Add salt, to taste.
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