Butternut Squash and Apple Soup

Butternut Squash and Apple Soup
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Prep Time

15 minutes

Cook Time

1-2 hours

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2 tablespoons butter,
1 package (20 ounces) fresh peeled cubed butternut squash (about 4 cups),
1 large onion, chopped,
1 large Granny Smith apple, peeled, cored, and chopped,
¼ teaspoon pumpkin pie spice or ground cinnamon,
1 teaspoon salt,
1/4 teaspoon ground black pepper,
3 cups chicken broth,
2 bay leaves,
1/4 cup half and half


  1. Place butter, squash, onion, and apple into pot. Set it to STOVETOP HIGH. Cook uncovered for 10 minutes or until squash is lightly browned, stirring occasionally. Stir in pumpkin pie spice, salt, and black pepper.
  2. Add broth and bay leaves. Set to SLOW COOK HIGH for 1 to 2 hours. Cover and cook until squash is tender.
  3. Remove and discard bay leaves. Carefully pour hot soup mixture into a blender to puree, do so in batches until soup is smooth. Stir in half and half.
NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature.


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