Potato, butternut squash, and chicken broth are combined with a few simple ingredients to create this creamy Autumn soup. A warm and comfortable dish that'll be loved by the whole family.
Heat olive oil in a Dutch oven over medium heat. (Or use a heavy-bottomed soup pot over medium-high)
Add onions and apples; sauté until onions are translucent, about 3 min
Add potatoes and squash. Continue cooking for 2 min., stirring constantly
Add chicken broth, salt, and pepper to taste. Bring to a boil over high heat, then cover and reduce heat to simmer
Cook until the squash is very tender, about 25 to 30 min
Remove pot from heat. Blend in batches until smooth, being careful not to burn yourself. Or, blend in the pot using an immersion blender
Divide between 8 soup bowls, garnish each with 1/4 cup of kettle corn mixture and serve immediately