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Butternut Squash Soup With Nutmeg

butternut squash soup on a plate with crackers
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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.

Ingredients

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  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://classic-recipes.com/butternut-squash-soup-with-nutmeg/