Butternut Squash Soup with Apple

Ingredients and Weight:

• Butternut Squash - 1 kg (2.2 pounds)
• Apple - 1 large (about 200 grams)
• Onion - 1 medium (about 150 grams)
• Chicken Stock - 1 liter (about 2 pints)
• Butter - 50 grams (1/4 cup)
• Salt and Pepper - to taste
• Cream or Milk - 200 ml (1 cup) (optional)

Preparation Time:

• Preparation: 20 minutes
• Cooking: 40-50 minutes
• Total: 1 hour to 1 hour and 10 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Peel and cut the butternut squash into small cubes.
2. Peel and cut the apple into quarters, then slice thinly.
3. Peel and dice the onion.
4. In a large pot, melt the butter and add the diced onion. Sauté until softened.
5. Add the butternut squash cubes and apple slices to the pot.
6. Pour in the chicken stock and bring to a boil. Reduce heat and let simmer for 30-40 minutes, or until the squash is cooked through.
7. Use a blender or food processor to puree the soup until smooth.
8. Return the soup to the pot and season with salt and pepper.
9. If desired, add cream or milk to adjust the thickness and richness of the soup.
10. Bring the soup to a gentle boil and serve hot.

Nutritional Information:

• Calories: About 250 per serving (depending on added cream or milk)
• Fat: 8g
• Carbohydrates: 35g
• Protein: 4g
• Fiber: 4g

Dish Characteristics:

• A rich and creamy soup with a sweet and savory flavor from the combination of butternut squash and apple.
• Great as a starter or a light meal.
• Suitable for all ages, especially those who enjoy creamy, fall flavors.

User Comments:

1. "This soup was delicious! The combination of butternut squash and apple was unexpected but worked really well together."
2. "I added a sprinkle of cinnamon to the soup, which gave it a nice fall flavor."
3. "I used vegetable stock instead of chicken stock to make it vegetarian-friendly, and it still tasted great."
4. "This soup is very filling and satisfying, especially on colder days."
5. "Great recipe! My family loved it."

Special Precautions and Tips:

• Be sure to peel and cut the vegetables into small pieces for even cooking.
• If you want a thinner soup, reduce or omit the cream/milk.
• Adjust the seasoning according to your taste.
• This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat gently before serving.