Apple Squash Soup Recipe

Ingredients for Apple Squash Soup

• Canola Oil
• Onion
• Garlic Clove
• Butternut Squash
• 1 medium sweet potato, peeled and cubed
• 2 medium apples (Honeycrisp or Fuji), peeled, cored, and chopped
• Chicken
• Fresh Thyme
• Fresh Rosemary
• Salt
• Pepper
• Carnation Evaporated Milk

How to Make Apple Squash Soup

1. Heat 1 tablespoon of olive oil over medium heat in a large stockpot or Dutch oven.
2. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook gently for 2-3 minutes, or until softened and fragrant.
3. Add 1.5 lbs butternut squash, peeled, seeded, and cubed; 1 medium sweet potato, peeled and cubed; and 2 medium apples (such as Honeycrisp or Fuji), peeled, cored, and chopped.
4. Stir to combine.
5. Add 4 cups vegetable broth, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
6. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the squash and sweet potato are very tender.
8. Carefully transfer the soup to a blender (or use an immersion blender) and puree until smooth.
9. Return the soup to the pot and heat over low heat for 5 minutes.
10. Stir in 1/2 cup evaporated milk (or heavy cream for a richer soup).
11. Season with salt and pepper to taste. Garnish with a dollop of sour cream or a sprinkle of chopped pecans before serving.