Make Ahead Recipe
Squash and Apple Soup
- 2 (3–4lb) butternut squash
- 2 Tbsp vegetable oil
- 1 tsp Kosher salt
- ½ tsp freshly ground pepper
- 2 Tbsp butter
- 1 yellow onion, chopped
- 1 apple, cored and diced
- ½ tsp ground nutmeg
- 1 tsp curry powder
- 6 cups low-sodium vegetable or chicken broth
- ½ cup apple juice
- ¾ cup cream (optional)
- 2 Tbsp maple syrup
Prep and Cook
- Preheat oven to 350°F.
- Peel, seed and chop butternut squash into 1-inch cubes.
- Place them on a baking sheet lined with parchment paper.
- Drizzle with olive oil, salt and pepper, tossing to coat.
- Roast for approximately 25 minutes, tossing once in between.
- Meanwhile, in a large soup pot or Dutch Oven, sauté onion apple, nutmeg and curry in butter over medium-high heat until soft.
- Add cooked squash, chicken broth and apple juice to the pot and bring to a boil.
- Reduce heat to medium and simmer for 20 minutes.
- Using a hand blender, food processor or potato masher, blend or puree soup to a desired consistency.
- Add more broth to thin out if necessary.
- When ready to serve, add cream (if using) and reheat soup in the pot over low heat. (Do not let soup boil after cream is added.)
- Divide the soup into bowls, sprinkle with bacon bits, fresh herbs or a drizzle of maple syrup.
Good to Know: Substitute acorn squash for butternut, but double the number of squash as they are smaller. If freezing squash and apple soup, omit cream before freezing and add after the soup has thawed.
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