8 Minute Meals: apple butternut squash soup

Good Morning CT at Nine

Chef Dave foster whips up a comforting soup he will be featuring at the Soupstock Festival on September 29th and 30th.

Apple Butternut Squash Soup

Serves 4 to 6


Ingredients:
4 Granny Smith apples cored and cubed
2 Good Sized Butternut Squash peeled and cubed      
1 yellow onion diced
1/2 cup vegetable oil
2 cups light cream or almond milk(for vegans)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Directions:
Place the oil and onion in a medium size soup pot and cook gently until the onions become soft and translucent. Put in the cinnamon and nutmeg and give it a couple stirs.Add the squash, apples and cream adding water to just under the apples and squash mixture. Cook on medium heat until everything is very tender, maybe half an hour. Put an immersion blender into the pot and blend until smooth. Add salt and pepper to taste. You can add more water if needed.

Soupstock Music & Arts Festival will take place on September 29th and 30th at the Vets Park in Shelton. Admission is $20 per person per day at the gate. Kids 12 and under get in for free. Proceeds benefit the Mary A. Schmecker Turtle Shell Fund. For more information, click here.

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