butternut squash and apple soup

Ingredients

• Servings: 8
• 2 tablespoons butter
• 1 onion, diced
• 1 butternut squash - peeled, seeded, and cut into large chunks
• 2 white potatoes, peeled and chopped
• 1 apple, peeled and chopped
• 1 large carrot, peeled and diced
• 2 stalks celery, chopped
• 2 (14 ounce) cans chicken broth
• 1/2 gallon apple
• 3/4 cup half-and-half cream
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup sour cream, or as needed
• 1 pinch ground nutmeg, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• heat butter in a large pot over medium heat; cook and stir onion in the melted butter until translucent, 5 to 10 minutes. add butternut squash, potatoes, apple, carrot, and celery to onion; pour in chicken broth and enough apple to cover vegetables. bring mixture to a boil and cover pot. reduce heat and simmer, adding more apple as needed, until vegetables are tender, 35 to 40 minutes.
• blend vegetable mixture with an immersion blender until smooth; stir in cream, cinnamon, and cloves. simmer until heated through, 5 to 10 minutes. spoon soup into serving bowls; top each with about 1 tablespoon sour cream and a pinch of nutmeg.