Squash and Apple Soup

Squash and Apple Soup

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.

You’ll Need

  • 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

  • 1
    Preheat oven to 350°F.
  • 2
    Peel, seed and chop butternut squash into 1-inch cubes.
  • 3
    Place them on a baking sheet lined with parchment paper.
  • 4
    Drizzle with olive oil, salt and pepper, tossing to coat.
  • 5
    Roast for approximately 25 minutes, tossing once in between.
  • 6
    Meanwhile, in a large soup pot or Dutch Oven, sauté onion, apple, nutmeg and curry in butter over medium-high heat until soft.
  • 7
    Add cooked squash, chicken broth and apple juice to the pot and bring to a boil.
  • 8
    Reduce heat to medium and simmer for 20 minutes.
  • 9
    Using a hand blender, food processor or potato masher, blend or puree soup to a desired consistency.
  • 10
    Add more broth to thin out if necessary.
  • 11
    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.)
  • 12
    Divide the soup into bowls, sprinkle with bacon bits, fresh herbs or a drizzle of maple syrup.

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