Butternut Squash and Apple Soup

"My husband brought this recipe back from New York several years ago. He had the honor of working at the home of Annemarie Huste, Personal Chef to Billy Rose and Jacqueline Kennedy Onassis. She served him this soup one afternoon and graciously gave him the recipe for his new wife. I have been making it ever since. The whole family looks forward to "soup night" when this one is on the menu."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 30mins
Ingredients:
11
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • Cut butternut squash in half, peel and seed.
  • Peel, core and coarsely chop the apples.
  • Peel the onion and coarsely chop.
  • Combine all these ingredients with the rosemary, marjoram, chicken broth, water, bread, salt and pepper in a heavy saucepan.
  • Bring to a boil and simmer for 45 minutes.
  • Puree the soup in a blender until smooth.
  • (Do in several batches, not filling the blender more than a quarter full each time).
  • Return the soup to the saucepan and bring to a boil, then reduce the heat.
  • Just before serving, add the heavy cream.
  • Serve hot with a sprinkle of fresh chopped parsley on top.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Great simple recipe. I used about 16 oz homemade chicken stock and 16 oz water (butternut and apples contribute lots of water). I also used Gala and Golden Delicious apples and a single piece of wheat bread. The soup was a bit sweet for my taste after the puree, so my bf had the idea to add grated sharp Italian cheese (in this case provolone, but Parmesan or similar would work well). We left out the cream and it was amazing. Good combination of fresh, simple ingredients for a warming, hearty soup!
     
  2. To speed things up, I halved, de-seeded (is that a word?!) and microwaved the squash for about 5 minutes. Let it sit for 10 minutes, it was easier to peel and chop. While it was in the microwave I sauteed the onion and apple in 2 TBSP olive oil. Then added the squash to give the vegetables that "roasted" flavor. I also didn't add the bread, but used only 10 ounces of water(versus 20). I used fat-free half and half instead of the cream. Also added 1/2 teaspoon of powdered ginger. Great recipe, and can be changed based on what you have in the cupboard.
     
  3. Incredible flavor and an easy recipe to make. I made a couple of changes. I omitted the bread (and calories that go with it). I didn't have double strength chicken stock so I added chicken base with the stock. I also omitted the water. This gets ten stars in my book. I'll be making this again soon to keep on hand in my freezer. Thank you so much for sharing this gem!
     
  4. I made this delicious soup with the canned pumpkin instead of squash, and it was really amazing just how simple and easy this was to prepare. I reduced the recipe size to 2 servings, and it worked out just fine. Even after adding the cream in too early by mistake, the flavors just jumped out and seemd blended, yet, distinct. Great recipe with huge bread croutons!!!
     
  5. I had the pleasure of meeting AnnMarie when I was in my early 20s. She gave me her cookbook as a present and this is one of my favorite recipes. I've probably made it at least once a year for the past 25 years and I love it just as much as I did then. It's so easy and if you can stand not putting the cream in, incredibly healthy.
     
Advertisement

Tweaks

  1. I made this delicious soup with the canned pumpkin instead of squash, and it was really amazing just how simple and easy this was to prepare. I reduced the recipe size to 2 servings, and it worked out just fine. Even after adding the cream in too early by mistake, the flavors just jumped out and seemd blended, yet, distinct. Great recipe with huge bread croutons!!!
     
  2. A very easy soup and I really liked the slightly tart flavor the apples add. Made it twice: the first time per the recipe; the second time I substituted 1/2 cup of non-fat half & half & it was just as good. Used homemade stock instead of canned. Next time I might try using canned pumpkin instead of fresh squash.
     

RECIPE SUBMITTED BY

I'm a mom with three kids ages 10, 8 and 6. Between carpooling for school, dance, soccer, gymnastics and music lessons, doing daycare for a 1 year old neighbor boy, sewing 150 costumes for the Annual Christmas Pagent, and working a part time job for a car dealership, I really don't have much time to add my own recipes, but I really enjoy all of yours. Maybe when my kids graduate from High School in 8, 10, and 12 years (but who's counting) I will have time to do a better job. Seriously, I love being a MOM and enjoy every minute of my time with my kids.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes