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Apple and Butternut Squash Soup


Delicious fall soup is easy to make and fun if you have someone helping you. To make it easier and faster, cook squash in microwave ahead of time by poking a few holes in each. I tend to find acorn squash is more flavorful for this soup.

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  • 3 tablespoons Unsalted Butter
  • 1 large Onion, chopped
  • 2 tablespoons Curry Powder
  • 1 teaspoon Chili Powder
  • 2 1/2 cups Chicken Broth
  • 3 pounds Butternut Squash, peeled, seeded and cubed
  • 3 cups Granny Smith Apples, peeled, cored, and chopped
  • Salt and Pepper
  • 1/2 cup Light Cream
  • 2 1/2 cups Chicken Broth
  • 1 tablespoon Fresh Parsley, chopped
  • OR
  • 1 tablespoon Fresh Cilantro, chopped


Servings 10


Step 1

In a large heavy pot, melt butter over medium heat. Add onions and saute until translucent, about 5 minutes. Add curry powder and chili powder. Mix well. Cook, stirring occasionally, 5 minutes. Stir in 2 1/2 cups chicken broth, squash, apples, and salt and pepper to taste. Bring to a boil. Reduce heat. Cover and simmer 30-45 minutes until squash is very tender, stirring occasionally.

Puree vegetables and apples either in a food processor or simply using a hand blender. Add 2 1/2 cups chicken broth. Bring just to simmering and add cream. Ladle soup into warm bowls. Garnish with parsley.


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