Butternut Squash Soup with Apples & Apple Brandy
PREP 20 MIN | TOTAL 1 HOUR 20 MIN | SERVES 8
2 1/2 lb
Granny Smith apple
low-sodium chicken broth
chopped fresh thyme
- Melt the butter in a large stockpot over medium-high heat. Add the onions and sauté until softened, about 5 minutes. Add the squash and apple and sauté for 5 more minutes. Add the remaining ingredients and bring the mixture to a boil.
- Reduce heat to a simmer, cover, and cook until the squash is tender, about 20 minutes. Remove from heat.
- In small batches, carefully puree the soup in a blender or food processor until very smooth. Serve immediately or refrigerate for up to 3 days.