Nancy’s Butternut Squash and Apple Soup

Ingredients

• 1 large butternut squash, halved lengthwise and seeded
• 2 tablespoons butter, or more to taste
• 3 large shallots, chopped
• 6 cups chicken stock, or more as desired, divided
• 3 Granny Smith apples, cored and chopped

Steps

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Add enough water to a baking dish to a depth of 3/4 inch; place squash halves into water, cut sides up.
3. Roast in the preheated oven until a fork easily pierces flesh, 45 to 50 minutes. Remove from the oven, flip squash, and let cool.
4. Meanwhile, melt butter in a large pot over medium heat. Add shallots and sauté until softened, 5 to 7 minutes.
5. Stir 3 to 5 cups stock into pot. Add apples; bring to a boil. Reduce heat to medium-low; simmer until apples are tender, 20 to 30 minutes.
6. Use a fork or spoon to scrape flesh from squash; add to stock. Add remaining 3 cups stock to the pot; bring mixture to a simmer. Continue to cook until heated through, 5 to 10 minutes.
7. Puree soup with an immersion blender until smooth.