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
