I looked at a number of squash apple soup recipes before I made this soup, but based on the ingredients in my kitchen I decided to tweak and take elements from all of the recipes and I came up with the following recipe.
I also wanted to make sure I measured the volumes of what I put into the pot AND gave these in terms of the amount of vegetable that went into the recipe to make the recreation as simple as possible. When I made this I measured the volumes I put into the pot. I don't think the proportions matter too much.
- 2 large carrots, pealed and chopped (~2 cups)
- 1 butternut squash, pealed and cubed (~5.5 cups)
- 2 green apples, pealed and chopped (~2 cups)
- 1T veggie oil
- 1T white sugar (or brown sugar. This is really to taste)
- 1 tsp ground sage
- 1/4 tsp paprika
- 1/2 large onion, chopped
- 3 cups broth (I used chicken broth made from 4 bullion cubes and 3 cups of water.)
- salt and pepper to taste.
- Put all ingredients into the pot and while covered bring it to a simmer. Once simmering, uncover and simmer until the veggies are soft (~10 minutes).
- Let the mixture cool until you can handle transferring them to your food processor comfortably.
- Puree the ingredients. Add salt and pepper to taste.
- Serve and enjoy!
Other Apple Squash Soup Recipes: