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KitCat

Apple and Butternut Squash Soup

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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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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

Details

Servings 10

Preparation

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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