Mother’s Butternut Squash & Apple Soup
Scaled Servings: 6 – Originally: 6
- 5 pounds butternut squash, peeled, seeded, diced
- 3 large Granny Smith apple, peeled, cored, diced
- 1 cinnamon stick
- 1 1/2 teaspoons ginger, fresh
- 6 cups broth or bouillon, low-sodium
- 4 tablespoons butter, softened
- 1/4 cup maple syrup
- 1/8 teaspoon nutmeg
- 4 cups half and half
- 2 1/2 teaspoons kosher salt
- 1 teaspoon pepper
Directions
- In a large stockpot, combine squash, apples, cinnamon, ginger, and stock. Bring to a boil over high heat. Lower heat to a simmer, and cook covered 30 to 40 minutes. Apples and squash should be very soft.
- Remove from heat and remove the cinnamon stick. Add the butter, maple syrup, nutmeg, half and half, and the salt and pepper. Puree until smooth using an immersion blender.
- Return the pot to the stove and bring it to a boil over medium heat, stirring twice. Lower heat to a simmer, and cook 5 more minutes. Taste and add more salt and pepper if needed.
- Ladle into bowls, and serve immediately.
Recipe author: Chef Lisa Schroeder, owner of Mother’s Bistro in Portland, Oregon.
Her cookbook, “Mother’s Best: Comfort Food That Takes You Home Again” is available on Amazon.
Prepared by Chef Becky McConnell on KMTR NBC-16 on October 31st, 2024.
Filmed at Adams Elementary, in Miss Antje Snawder’s kindergarten classroom.
Follow Chef Becky on Facebook and Instagram for recipes and exciting culinary adventures!
Serves 6
