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Apple and Butternut Squash Soup

average rating

rate/review

prep time

15 min

total time

1 hr 5 min

makes

photo by:

kraft

recipe by: kraft

what you need

1/4 cup olive oil

1 onion, sliced

1 medium butternut squash, peeled, seeded and cut into chunks

4 parsnips, peeled, sliced

2 cans (10 oz. each) condensed chicken broth

2 cans water

4 McIntosh or Gala) apples

1 can 2% milk

Just follow our 3 simple steps

HEAT 1/4 cup oil in large pot on high heat. Reduce heat to medium and add 1 sliced onion, 1 peeled, seeded and cut-up butternut squash and 4 peeled and sliced parsnips; cook and stir until golden brown.

POUR 2 cans (10 oz / 284 mL each) condensed chicken broth and 2 cans water into pot. Bring to a boil and simmer for 30 minutes. Add 4 peeled, cored and sliced apples (McIntosh or Gala). Simmer on medium for 20 minutes or until vegetables and fruit are tender.

PUREE mixture, in batches, in blender or food processor. Return to pot and stir in 1 can milk. Cook on low heat until heated through.

kraft kitchens tips

Make it Easy

Reserve the cans from the broth to measure out the water and milk needed for the soup.

Special Extra

Thin 1/4 cup sour cream with a spoonful of whipping cream; pour into small plastic bag. Poke a hole in bottom of bag and squeeze sour cream mixture through hole to make design on top of soup.