Recipes >
Apple Butternut Squash Soup
Ingredients
- 10 lbs peeled butternut squash
- 2 or 3 medium size spanish onions
- Handful of peeled garlic gloves, sliced
- Handful of fresh minced thyme
- Handful of fresh minced italian flatleaf parsley
- Salt and pepper to taste
- Apple juice
- Chicken stock
- Cream - optional
Try this gluten-free Apple Butternut Squash Soup recipe; it's certain to wow a hungry crowd.
Courtesy of Chef Douglas "Bubbles" Sabin.
NOTE: This recipe is sized for a large crowd; scale as necessary for your own event.
Preparation
- Sweat the onions and garlic on medium heat for a few minutes.
- Add the squash, herbs, salt and pepper.
- Cover with chicken stock or water and let simmer until squash is cooked.
- Strain and retain the broth.
- Puree the squash mixture in a food processor using apple juice to thin the soup.
- Return to heat and ladle in remaining broth to desired thickness.
- For extra richness add some cream to the soup and bring to a boil then let simmer.
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