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Tag: 30 minutes or less
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Did you have a nice Thanksgiving? We sure did! But…..I am all leftover-ed out. I had just about all the turkey, stuffing, and pie that a girl can handle. And I LOVED every second of it!! Did I mention that my family serves up squash pie instead of the more traditional pumpkin? We are a family of squash lovers. And while my squash pie may have vanished from the fridge, I’m just not ready to give up all those yummy Fall flavors. I AM ready however for something more simple and delicious, like say, Apple Squash Soup! This creamy butternut squash soup is definitely a keeper and very easy to make. It’s hearty, freezes well, only 10 ingredients and comes together in about 30 minutes. What more could you ask for? Especially cause I’ve got more important things to do this week…like Christmas shop!!! And work out…definitely some working out needs to go down after that Thanksgiving feast!
Here’s all you’ll need: butter, onion, rubbed sage, chicken or vegetable broth, apples, water, frozen cooked winter squash, ground ginger, salt, and milk.
Ok so you’re gonna die when you see how easy this soup is to make! Melt the butter in a Dutch oven or soup pot over medium heat. Add the chopped onions and sage. Cook and stir for about 5 minutes or until the onion is tender. The sage adds a nice subtle flavor! Mmmmm!!!!!
Next add the broth, chopped apples, and water to the pot and bring to a boil. Reduce the heat and simmer uncovered for 12 minutes. Did I mention how delicious this smells as it’s cooking? Who needs to burn Fall candles when you have Apple Squash Soup on the stove?
Then mix in the squash (be sure to thaw), ginger, and salt. Bring the mixture to a boil, then reduce the heat and simmer for an additional 10 minutes. Remove from the heat and allow the mixture to slightly cool. I love making my own soups from scratch because I know exactly what’s going into them. Store bought is ok in a pinch but there’s nothing like a pot of soup cooking on the stove on a cold day.
Add the soup to a blender and process in batches. I’m all about using my handy dandy Ninja, first because it’s awesome and does a great job, but also it’s so small and easy to store! Blend the soup until it’s nice and smooth.
Return the blended soup to the pot. Add the milk and stir until heated through. That’s seriously it! This soup is a great one to freeze. Just cool completely and store in airtight freezer containers or ziplock bags. To use the frozen soup, partially thaw, and then reheat in a saucepan, stirring occasionally.
Apple Squash Soup is ready!! Bust out those oyster crackers and let’s get cracking!! If you’re a fan of simple and delicious, 10 ingredients or less, or just plain ole heart warming soups, then you’ve gotta try our Tomato Basil Soup next!
Apple Squash Soup
- 2 tablespoons butter
- 1 large onion, chopped
- 1/2 teaspoon rubbed sage
- 1 can (14-1/2 ounces) chicken or vegetable broth
- 2 medium tart apples, peeled and finely chopped
- 3/4 cup water
- 1 package (12 ounces) frozen cooked winter squash, thawed
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup milk
- Step 1 Melt the butter in a Dutch oven or soup pot over medium heat. Add the chopped onions and sage. Cook and stir for about 5 minutes or until the onion is tender.
- Step 2 Add the broth, chopped apples, and water to the pot and bring to a boil. Reduce the heat and simmer uncovered for 12 minutes.
- Step 3 Mix in the squash (be sure to thaw), ginger, and salt. Bring the mixture to a boil, then reduce the heat and simmer for an additional 10 minutes. Remove from the heat and allow the mixture to slightly cool.
- Step 4 Add the soup to a blender and process in batches. Blend the soup until it’s nice and smooth.
- Step 5 Return the blended soup to the pot. Add the milk and stir until heated through. Enjoy!
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