Dutch Oven Apple Butternut Squash Soup

This soup makes the perfect Autumn dinner and a great Thanksgiving recipe. I like using two different types of apples for this soup. I also like to chop up and add a carrot and even some left over bell pepper to this soup. I used to make this soup in an instapot for families but made it in a Dutch oven for a family that doesn’t have an instapot.

You Will Need:

2 tablespoons butter or oil
4 cups butternut squash peeled seeded and cubed
1 small onion chopped
1 granny smith apple and one red peeled and diced
2 cups low-sodium vegetable or chicken broth
1/2 cups apple cider
1/4 teaspoon ground nutmeg
1/4 teaspoon dried or ground thyme
1/2 teaspoon each salt and pepper

What to Do:

1. In a large Dutch oven melt the 2 tablespoons of butter over medium-high heat. Add chopped onion and cook until softened, about 5 minutes.

2. Add 4 cups cubed squash and diced apple and sauté for 5 more minutes. Pour in 2 cups stock and ½ cup apple cider. Season it with ¼ teaspoon nutmeg, ¼ thyme, ½ teaspoon salt, and ½ teaspoon pepper. Bring to simmer, cover and cook until squash is tender, about 20 minutes.

3. Using an immersion blender, puree until smooth or desired consistency. Alternatively, remove squash chunks with a slotted spoon and puree in a blender or food processor, then return the squash to the pot and stir until combined.

4. Serve immediately or refrigerate for up to three days.