Who doesn’t love a good bowl of soup this time if year? Try adding another one of the autumn’s best ingredients and you’ve got a perfect recipe.
- 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
- 1Preheat oven to 350°F.
- 2Peel, seed and chop butternut squash into 1-inch cubes.
- 3Place them on a baking sheet lined with parchment paper.
- 4Drizzle with olive oil, salt and pepper, tossing to coat.
- 5Roast for approximately 25 minutes, tossing once in between.
- 6Meanwhile, in a large soup pot or Dutch Oven, sauté onion, apple, nutmeg and curry in butter over medium-high heat until soft.
- 7Add cooked squash, chicken broth and apple juice to the pot and bring to a boil.
- 8Reduce heat to medium and simmer for 20 minutes.
- 9Using a hand blender, food processor or potato masher, blend or puree soup to a desired consistency.
- 10Add more broth to thin out if necessary.
- 11When 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.)
- 12Divide the soup into bowls, sprinkle with bacon bits, fresh herbs or a drizzle of maple syrup.
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