Recipe: Maple Butternut Squash and Apple Soup
PHOTO CREDIT: AmbitiousKitchen.com
Apple isn’t a typical soup ingredient I use but when paired with squash (one of my all-time favorites), it works wonderfully! In this soup recipe, apples, carrots, and onions are sauteed with a bit a cinnamon. Then, butternut squash is roasted in the oven to bring out its natural sweetness. Delicious!
Ingredients
- 4-5 pounds (about 2 medium butternut squash), seeds removed
- 1 large granny smith, honeycrisp, or braeburn apple, peeled, chopped
- 1 large yellow onion, chopped
- 1 cup chopped carrot
- 2-3 tablespoons of pure maple syrup
- 1 teaspoon ground cinnamon
- 3 cups low sodium chicken broth, plus more to thin if necessary
- 1 cup non-fat milk
- 1/2 teaspoon salt, plus more to taste
- pepper, to taste
From the kitchen of: Ambitious Kitchen
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