Recipe Recipe Thanksgiving Soups Butternut Squash and Apple Soup Recipe from Marcia Selden Catering Marcia Selden Catering November 23, 2019 We continue our merry Thanksgiving romp with a recipe from Marcia Selden Catering. The Seldens have cooked for, quite literally, thousands of hungry guests, and this is their go-to recipe for Butternut Squash & Apple Soup. It is incredibly simple to make and always a crowd pleaser. Make sure you garnish with the Pepitas…adds some nice texture to the creamy (dairy-free) soup. BUTTERNUT SQUASH AND APPLE SOUP 2 tablespoons (1/4 stick) butter 1 large onion, chopped 1/2 teaspoon ground nutmeg 4 1/4 pounds butternut squash, peeled, seeded, cut into 1-inch cubes 4 1/4 cups (or more) vegetable or chicken broth 1 Gala apple, peeled, cored, diced 1/2 cup apple juice Melt butter in large pot over medium-high heat. Add onion and nutmeg; sauté until onion begins to brown, about 5 minutes. Add squash, broth, apple, and apple juice. Bring to boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes. Let soup come to room temperature and working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. Bring soup to simmer, thinning with more broth if desired. We garnish with Sautéed Apples & Pepita Seeds Makes 8 servings.
