Oh, and I’ll let you in on a little secret. I add white chicken meat to this soup right before pureeing it. This way those picky toddler-eaters are getting a bit more protein and calories in their soup.
- 1 medium butternut squash halved lengthwise and seeds removed
- 2 tablespoons unsalted butter (divided)
- 1 medium carrot
- 1 small yellow onion
- 1 granny smith apple
- 1/8 teaspoon nutmeg (or more, to taste)
- 1/8 teaspoon cinnamon (or more, to taste)
- 3-4 cups chicken stock (depending on how thick you like your soup)
- Salt, to taste
- Pepper, to taste
- 1/2 cup heavy cream
Peel and dice onion and carrot. Peel, core and dice the apple.
Melt the remaining butter in a dutch oven or large saucepan over medium high heat, add onion, carrots and apples, and cook, stirring occasionally, until onion is translucent and carrots and apples are soft (about 5-7 minutes). Turn the heat down to the lowest setting.
Using a spoon, scoop out the flesh of butternut squash, which by now should be cool enough to handle, and into a pan with onions, carrots and apples. Add nutmeg, cinnamon, salt and pepper and stir everything to combine breaking up large squash pieces.
Now, add chicken stock and stir well. Crank up the heat back to medium high and bring to boil. Once boiling, reduce the heat to medium low, cover with lid and simmer for 15 minutes stirring occasionally.
Once done, turn the heat off, add cream and stir.
Using blender, puree the soup in batches. Adjust salt and pepper if necessary.
It can be served with croutons, toasted pumpkin seeds or finely grated apple as garnish.