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Creamy Butternut-Apple Soup

Servings: 4 to 6


  • 2 Tbs. olive oil
  • 1 cup chopped sweet onion
  • 2 Tbs. finely chopped garlic
  • 2 lb. peeled butternut squash, cut into large cubes
  • 1/3 cup chopped Sun-Maid dried apples
  • 5 cups chicken or vegetable broth
  • Kosher salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. freshly ground nutmeg
  • Creme fraiche, for serving
  • 1 Tbs. finely sliced chives
  • Hot sauce, optional


  • In a large pot, heat the oil over medium high heat until shimmering. Add the onions and cook until soft and golden brown in spots, 3 – 5 minutes. Add the garlic and continue to cook for another 10 seconds.
  • Add the squash, apples, broth, cinnamon, nutmeg and 1/2 tsp. salt and bring to a boil. Continue to cook until the squash is tender, about 10 minutes.
  • Transfer to a large bowl, puree in batches and return to the pot and reheat if necessary. Serve with a dollop of creme fraiche, some chives, and hot sauce, if using.


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Reviews (2 reviews)

  • unclemorti | 12/01/2018

    Butternut is a squash that keeps my fall rolling. Not too seedy. A
    super variety of sizes. The texture is soup friendly.

  • jefflantzimages | 11/11/2018

    we love this traditional recipe, but if u are food adventurists instead of cinnamon and nutmeg use fresh Granny Smith apples, coriander, cumin, fried sage, Kabocha Squash (Japanese squash - we get it at Sousio's in Pike's Market in Seattle-Note: maybe hard to find and regular butternut is fine) pomegranate molasses, smoked paprika and dried black limes. be ur own Anthony Bourdain try it. jeff

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