Butternut squash soup

Butternut squash soup

  • Prep Time : 45min
  • 6


  • 4 lbs. butternut squash
  • 2 yellow onions, sliced
  • 1 apple, sliced
  • 1/2 cup freshly squeezed orange juice
  • 4 Tbsp. olive oil
  • 6 cup chicken stock
  • Salt
  • Pepper


  • Preheat the oven to 400°F.
  • Place the butternut squash and 2 tablespoons of olive oil on a sheet pan and roast for 25 minutes until soft.
  • Place the remaining 2 tablespoons of olive oil in a large stockpot and saut the onions and apples until soft about 5 minutes.
  • Scoop out the butternut squash and add to the onion and apple mixture.
  • Add chicken stock and orange juice to stockpot and let cook for 20 minutes, stirring occasionally.
  • With an immersion hand blender, pure soup until smooth.
  • Season with salt and pepper
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