The Best Butternut Squash Soup Recipe You'll Ever Taste

• Gluten free

• Produce

  • 3 lbs Butternut squash
  • 2 Garlic cloves
  • 1 Granny smith apple
  • 1 Onion, small

• Canned Goods

  • 3 cups Chicken stock

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 4 tbsp Butter
  • 8 oz Cream cheese

Found on lynnaemccoy.com

Description

Ingredients

• 3 lbs butternut squash
• 2 Tbsp olive oil
• 2 garlic cloves, minced
• 4 Tbsp butter
• 1 small onion, chopped
• 1 granny smith apple, peeled, cored, and cubed
• 3 cups chicken stock
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ⅛ tsp cayenne pepper
• 8 oz cream cheese

Directions

• Prepare squash. Preheat oven to 375°. Cut ends off butternut squash. Cut lengthwise down the middle. Clean out seeds. Place in a baking dish, cut side down with ½ cup water. Cover in foil. Bake for 35 minutes. Remove from oven and turn cut side up. Drizzle with olive oil and sprinkle with minced garlic. Return to oven, uncovered and cut-side up, and roast for another 25-35 minutes until squash is tender. Cool until you can handle it. Remove squash from skin.
• After squash is cooked, melt butter in a five quart saucepan or dutch oven. Add onions and apples and cook until soft, about 5 minutes.
• Add squash, chicken stock, and spices. Cook 10-20 minutes until apples are tender and squash is heated through.
• Stir in cream cheese. With an immersion blender, mix soup until smooth and creamy. If you dont have an immersion blender, blend small batches in a regular blender. Return to pan to heat through.

Nutrition