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.

Apple and Butternut Squash Soup
Apple and Butternut Squash Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 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

Directions

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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