Butternut squash, sweet potato, & apple soup

In a large dutch oven, melt the butter. Add the large diced onions, butternut squash, sweet potato, apples. Sauté, string frequently, until onions start to brown a little bit (approx 5mins or so). Add in the cinnamon, salt, & pepper. Stir around 1 minute. Add in the chicken broth and bring to a boil. Cook at a low boil until veggies are all softened and ready to be pureed (15 minutes or so for the size I cut). Puree with an immersion blender. Add in half & half till you reach desired thickness. Add in brown sugar to get desired sweetness.

We served these with cheddar & apple chicken sausage paninis (gfree bread for steve).

  • 2 Tbsp butter
  • 1 yellow onion
  • 1 medium butternut squash (2-3lbs), peeled, seeded, & diced
  • 1 large sweet potato, peeled & diced
  • 2 granny smith apples (peeled & cored)
  • cinnamon (approx 1-2 tsp)
  • Salt & pepper to taste
  • 1 quart chicken broth
  • half & half ~ enough to thin the soup a bit (approx 1/4-1/2 cup)
  • 1 Tbsp brown sugar
  • Sour cream for topping



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