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Food & Wine // 1 min Read

From the Kitchen: Butternut Squash and Apple Soup Recipe

Written by Palmetto Bluff

Dec 17, 2024

Executive Chef Beth Cosgrove and Registered Dietician Lindsay Ford recently led a Healthy Cooking Demonstration for residents interested in cooking healthy, delicious food to promote wellness. Attendees left with new recipes and flavors to try at home. The Butternut Squash and Apple Soup looked particularly wonderful and filling for the holidays. Enjoy!

Ingredients
  • 1 Tbsp Extra virgin olive oil
  • 1 Butternut squash, large, roasted (flesh and seeds removed)
  • ½ gallo Vegetable Stock
  • 1 Fuji apple, peeled, cored, and chopped
  • Kosher salt to taste
Instructions
  1. Preheat your oven to 325 degrees. Cut butternut squash in half lengthwise and remove the seeds.
  2. Roast the butternut squash on a baking sheet, skin side up, for 40 – 50 minutes(add a little oil to the top of the skin before roasting). Allow to cool then remove flesh.
  3. Add the vegetable stock to a large pot. Bring to medium high heat/bring to a simmer. Once warm, add the butternut squash flesh.
  4. Add the chopped apple then allow everything to simmer until the apples are soft.
  5. Use an immersion blender to puree the soup. Strain the soup if desired. Garnish with cremé de fraiche or sour cream, balsamic reduction, or additional chopped apple and chives. Serve in a deseeded and roasted acorn squash if desired.

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