Apple Cinnamon Butternut Squash Soup
“This Apple Cinnamon Butternut Squash Soup has a secret ingredient that makes all the difference!”
Ingredients
- 1 large butternut squash - what you think will fit chopped up in your favorite stock pan
- 1 32 oz box chicken broth
- 1 large onion red or white (I use red for flavor)
- 1 tsp minced garlic
- 4 tbs salted butter
- ¼ pint heavy whipping cream
- 1 tsp pumpkin pie spice blend (my kitchen staple)
- 1 tsp salt
- 2 tbs brown sugar or to taste!
- Dried cranberries
- Instructions
- Peel your squash. I use a vegetable peeler. It’s not a favorite task but I find talking on phone during peeling helps! Please be careful!
Directions
Cut squash in half lengthwise and use a metal spoon to scoop out the seeds and insides.
Dice squash into one-inch cubes.
Chop your onion.
In a large pot melt your butter.
Add in your onion and garlic and cook until translucent.
Add your cubed butternut squash to the pot.
Pour your chicken broth into the pot and bring to a simmer.
Once your soup is simmering, cover and cook for about 20 minutes on medium heat or until squash is fork tender.
Remove pot from heat and add cream, pumpkin pie spice, salt and brown sugar and wait for it... stir in the secret ingredient: 1/2 cup cinnamon apple sauce.
Use an immersion blender to puree the soup. You can also transfer the soup to a blender to puree.
Garnish with dried cranberries.
There it is!