This velvety smooth butternut squash soup is a complementary blend of savory and sweet. Rich chicken broth that imparts depth and warmth, while the addition of apple juice adds subtle sweetness that goes well with the sweet flavor of butternut squash. Half-and-half or cream add richness to the soup, and a dash of nutmeg gives it a hint of spice.
How To Blend Hot Soup In a Blender
- Hot soup can create steam and pressure that could blow the top off the blender. Here are some tips for blending hot soups:
- Fill the blender about 1/3 full and never more than half full
- Make sure the lid is on tightly and the center cap is in place.
- Place a folded tea towel or mitt over the lid and hold it down firmly with your hand.
- Blend!
Butternut Squash Soup With Nutmeg
Apple juice, a dash of nutmeg, and cream team up to flavor this lovely butternut squash soup. It’s an excellent lunch or dinner soup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup, Squash
- Method: Blend
Ingredients
Scale
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup apple juice
- 4 cups peeled and cubed butternut squash
- 1/4 teaspoon ground nutmeg (or to taste)
- 1 cup half-and-half (or cream)
- 1/2 teaspoon kosher salt (or to taste)
- Garnish: chopped fresh parsley or cilantro
Instructions
- Melt the butter in a medium saucepan over medium-low heat. When the butter begins to sizzle, stir in the flour; cook, stirring, for 2 minutes. Gradually stir in the chicken broth and apple juice.
- Increase the heat to medium and cook, stirring constantly, until the broth begins to simmer. Add the squash and bring to a boil. Reduce heat and simmer for about 20 minutes, or until squash is very tender.
- Working in batches, carefully puree the hot mixture in a blender until smooth. The blender should never be more than half full of a hot liquid, and make sure to hold the lid down with a folded kitchen towel in hand.
- Return the soup to a saucepan and place it over low heat. Add the nutmeg and cream and heat through. Add salt, to taste, and garnish with parsley or cilantro, if desired.
