Apple Butternut Squash Soup
A thick soup that's great in the fall time. It has a strong squash base with a hint of sweet apple.
- Servings
- 5
- Prep time
- 5 - 10 minutes
- Cook time
- about 1 hour
- Author rating
- 8/10
- Member rating
- 1.0/10 (2 votes)
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Ingredients
Units
Amount
| 1 | apple |
| 1 cup | barley |
| 1 | butternut squash |
| 1/4 teaspoon | cayenne pepper |
| 1 14 oz. can | cream of celery soup or milk |
| 1/2 teaspoon | cumin |
| 1 cup | diced carrot |
| 1 cup | diced celery |
| 1 teaspoon | oil |
| 1 | red onion |
| 1 teaspoon | salt |
| 2 | sweet potatoes |
| 2 cup | water |
Directions
- Dice the red onion and fry in a large soup pot with the oil until brown.
- Chop celery, carrots, squash, and sweet potatos into 1 cm cubes. Add to the pot along with the can of soup and water (and whole barley if using whole barley). Bring to boil. Cover, and let simmer. Mix every 5-10 minutes.
- After about 45-60 minutes, the squash will begin to disappear into the liquid. When this happens, add the diced apple and salt/cumin/cayenne pepper
- Let simmer for another 15-20 minutes, or until the barley is cooked and the squash is completely dissolved.
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