apple & butternut squash soup

(1 rating)
Recipe by
Cindee Vett
Eugene, OR

With Fall approaching,the squash ready for harvest in the garden and the apples ready for picking,I have been looking for new soup recipes to try. I found this on CDKitchen.com. It is a very warming, comforting soup. Perfect for a chilly fall lunch or dinner. Enjoy :)

(1 rating)

Ingredients For apple & butternut squash soup

  • 3 Tbsp
    unsalted butter
  • 2 lg
    onion, chopped
  • 2 Tbsp
    curry powder
  • 1 tsp
    chili powder
  • 2 1/2 c
    chicken broth
  • 3 lb
    butternut squash, peeled, seeded and cubed
  • 3 c
    granny smith apples, peeled, cored, and chopped
  • 1/2 c
    heavy cream
  • 2 1/2 c
    chicken broth
  • 1 Tbsp
    fresh parsley, chopped
  • 1 Tbsp
    fresh cilantro, chopped
  • salt
  • pepper

How To Make apple & butternut squash soup

  • 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.
  • 2
    Note: I puree the squash and apples after they have cooked down and are very tender. It makes a very creamy, smooth soup.
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