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Butternut Squash Soup with Apples

Serves 8
Prep/cooking time: Approximately 60 minutes


2 tbsp. unsalted butter
1 cup onion, chopped
2 ½ lbs. butternut squash,
peeled, seeded and sliced into
½ inch cubes
½ Granny Smith apple
3 cups low-sodium chicken broth
1 ½ cups apple cider
1 ½ tsp. salt
½ tsp. chopped fresh thyme
¼ tsp. fresh-ground pepper


In a large stockpot melt the butter over medium-high heat. Add onions and sauté for 5 minutes, until softened. Add both the squash and the apple and sauté an additional 5 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to a simmer, cover and cook for about 20 minutes or until squash is tender. Remove from heat. Using a blender or food processor, puree the soup in small batches until smooth. Serve hot.

CHI Health
CHI Health

These blogs were written by various members of the CHI Health care teams.

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