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Butternut Squash Soup




Source of Recipe


Aunt Saunny

2 tablespoons unsalted butter
1 cup chopped onions (about 1 medium onion)
2 1/2 pounds butternut squash, peeled, seeded and cubed (about 6 cups)
1/2 Granny Smith apple, peeled, cored and diced
3 cups low-sodium chicken broth
1 1/2 cups apple cider
1/4 cup apple brandy
1 1/2 teaspoons salt
1/2 teaspoon chopped fresh thyme
1/4 teaspoon fresh-ground pepper

Make the soup: Melt the butter in a large stockpot over medium-high heat. Add the onions and sauté until softened --about 5 minutes. Add the squash and apple and sauté for 5 more minutes. Add the remaining ingredients and bring the mixture to a boil. Reduce heat to a simmer, cover and cook until the squash is tender -- about 20 minutes. Remove from heat. In small batches, carefully puree the soup in a blender or food processor until very smooth. Serve immediately or refrigerate for up to 3 days.