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.
Directions
1
Heat olive oil in a Dutch oven over medium heat. (Or use a heavy-bottomed soup pot over medium-high)
2
Add onions and apples; sauté until onions are translucent, about 3 min
3
Add potatoes and squash. Continue cooking for 2 min., stirring constantly
4
Add chicken broth, salt, and pepper to taste. Bring to a boil over high heat, then cover and reduce heat to simmer
5
Cook until the squash is very tender, about 25 to 30 min
6
Remove pot from heat. Blend in batches until smooth, being careful not to burn yourself. Or, blend in the pot using an immersion blender
7
Divide between 8 soup bowls, garnish each with 1/4 cup of kettle corn mixture and serve immediately
