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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 7 | cups, cubes | butternut squash peeled, seeded, & cut into 1" cubes (3 Lb squash) | 1 | medium (2-3/4" dia) (approx 3 per lb) | granny smith apples, peeled, cored and diced | 1 | onion | 1 Large sweet onion, chopped | 2 | tablespoons | butter | 6 | cups | chicken stock, low salted | 3/4 | teaspoon | nutmeg | 1/2 | teaspoon | cinnamon, ground | 1/4 | teaspoons | allspice, ground | 1 | teaspoon | salt | 2/3 | teaspoon | black pepper | 1 | tablespoon | Cream, fluid, heavy whipping |
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Steps
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Sequence
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Step
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| | 1 | Melt butter in large pot. | | 2 | add chopped apple and onion - cook til tender | | 3 | add spices and cook one more minute. | | 4 | Add squash and chicken stock and bring to a boil. Then reduce heat to simmer (uncovered) until squash is tender - about 15-20 minutes. | | 5 | Puree. | | 6 | may add heavy whipping cream (1 TBSP) to add creaminess. |
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