For the soup:
- 4 cups Butternut squashchopped
- 3 cups Applesdiced
- 1 cup Onionsliced thin
- 2 cups Chicken broth
- ¼ cup Sagefresh leaves, chopped or ½ teaspoon dried sage
- 1 tsp Kosher Salt
- 1 tsp Black pepperground
To garnish:
- ¼ cup Heavy creamor half-and-half
- 4-5 Baconslices
- ¼ cup Parmesan cheeseshredded or crumbled blue cheese
Creamy Butternut Squash Soup with Apple
Last week I helped my father to harvest the apples from his large apple trees. In return, he presented me with a bag of apples. This Creamy Butternut Squash Soup with Apple was the perfect recipe. Use a pressure cooker or instant pot to make this soup ultra quickly.
Start by preparing the butternut squash by peeling it and cutting it into chunks. Place all of the soup ingredients in an Instant Pot. Cook at high pressure for 10 minutes, before releasing the pressure naturally for 10 minutes before opening. Bake the bacon in the oven until crispy. Crumble and set aside. Puree the soup using a blender and stir in cream. Pour into serving bowls and garnish with crumbled bacon, Parmesan or blue cheese. Yum!
To make the Creamy Butternut Squash Soup with Apple, you will need the following ingredients:
Steps to make Creamy Butternut Squash Soup with Apple
1 | Heat oven and line a baking sheet | 5 |
2 | Prepare butternut squash | 5 |
3 | Cook soup | 20 |
4 | Cook bacon | 10 |
5 | Puree the soup | 2 |
6 | Add cream | 1 |
7 | Serve | |
Recipe Reviews
I will try this! Thanks for sharing!
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