Nancy's Butternut Squash and Apple Soup

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Add enough water to a baking dish to a depth of 3/4 inch; place squash halves into water, cut sides up.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Roast in the preheated oven until a fork easily pierces flesh, 45 to 50 minutes. Remove from the oven, flip squash, and let cool.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Meanwhile, melt butter in a large pot over medium heat. Add shallots and sauté until softened, 5 to 7 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Stir 3 to 5 cups stock into pot. Add apples; bring to a boil. Reduce heat to medium-low; simmer until apples are tender, 20 to 30 minutes.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Use a fork or spoon to scrape flesh from squash; add to stock. Add remaining 3 cups stock to the pot; bring mixture to a simmer. Continue to cook until heated through, 5 to 10 minutes.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Puree soup with an immersion blender until smooth.'}

📊 Nutrition Facts

Per serving (5 servings total)