Butternut Squash Apple Soup | Recipe Cart | Recipe Cart

Name: Butternut Squash Apple Soup | Recipe Cart | Recipe Cart
Ingredients: 2 tablespoons olive oil; 2 medium yellow onions (chopped (about 3 cups total)); 2 large butternut squash (about 5 pounds total, peeled and diced into chunks); 4 medium apples; 3-4 cups low sodium chicken stock (divided); 1 1/4 teaspoon kosher salt; 1/2 teaspoon freshly grated nutmeg*; 1/4 teaspoon black pepper; 1/4 teaspoon cayenne pepper; 6 cups sourdough cubes (or whole grain bread cubes(1-inch cut) use a hearty, crusty loaf—you'll need about 6 thick slices total); 3 tablespoons olive oil; 2 tablespoons minced fresh sage; 1/2 teaspoon kosher salt; 3 tablespoons freshly grated parmesan

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Butternut Squash Apple Soup with crispy croutons, perfect for fall! Easy to make in 60 minutes. Free recipe card extension available.

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Ingredients

2 tablespoons olive oil
2 medium yellow onions (chopped (about 3 cups total))
2 large butternut squash (about 5 pounds total, peeled and diced into chunks)
4 medium apples
3-4 cups low sodium chicken stock (divided)
1 1/4 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg*
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
6 cups sourdough cubes (or whole grain bread cubes(1-inch cut) use a hearty, crusty loaf—you'll need about 6 thick slices total)
3 tablespoons olive oil
2 tablespoons minced fresh sage
1/2 teaspoon kosher salt
3 tablespoons freshly grated parmesan