This Butternut Squash and Apple Soup is autumn in a bowl; vibrant butternut squash and crisp apple cider round out this tasty recipe.
How can you go wrong with one of the Barefoot Contessa’s recipes? You just can’t. The biggest change I made to her recipe was that I used applesauce instead of peeling, cutting, and chopping fresh apples. I’ve tried this Butternut Squash and Apple Soup both ways and honestly, I can’t tell the difference!
This soup is actually better the next day thanks to the onions and generous doses of curry powder! It’s incredibly tasty, so much that my kids (5 and 2) gobbled it up! I like to serve this soup with some nice crusty bread and salad. I also plan on serving it as the first course at Thanksgiving. If you serve this Butternut Squash and Apple Soup as a first course, you’ll get about 12 servings out of this recipe!
Learn how to cut and peel butternut squash the safe way in my post HERE!Disclosure: This post includes affiliate links.
Cook’s Tools:
- stockpot
- immersion blender
- cutting board
- good-quality chef’s knife (this one is a workhorse in my kitchen!)
More Butternut Squash Recipes:
Butternut squash is one vegetable that I can’t get enough of during the fall and winter seasons. This Roasted Butternut Squash recipe is an easy side dish. Also, you can’t go wrong with my Thanksgiving Salad with Cranberry Vinaigrette. It’s loaded with roasted butternut squash, candied pecans, and gorgonzola cheese. Finally, you’ll be pouring this Creamy Butternut Squash Pasta Sauce over every pasta dish all Autumn-long!
Butternut Squash and Apple Soup
This Butternut Squash and Apple Soup is autumn in a bowl; vibrant butternut squash and crisp apple cider round out this tasty recipe.
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Servings: 6 people
Calories: 268kcal
Ingredients
- 4 Tablespoons unsalted butter
- 3 cups chopped yellow onions about 2 x-large onions
- 2 Tablespoons mild curry powder
- 8 cups chopped butternut squash about 2 large
- 1 cup unsweetened apple sauce
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 3 cups chicken stock
- 1 cup good apple cider or juice
- Salt and pepper to taste
- Shelled pumpkin seeds for serving optional
Instructions
- In a large stockpot, add butter, olive oil, onions, and curry powder. Cook, uncovered, over low heat for 15 to 20 minutes, until onions are tender. Stir occasionally, scraping bottom of pot.
- Add squash, applesauce, salt, pepper, and chicken stock to pot. Bring to boil, cover, and cook over low heat for 30 to 40 minutes, until squash is very soft. Use an immersion blender to blend mixture until smooth. Add apple cider and enough water to make soup the consistency you like; it should be slightly sweet and quite thick. Season with salt and pepper and serve hot with pumpkin seeds (optional).
Nutrition
Calories: 268kcal | Carbohydrates: 44g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 962mg | Potassium: 1001mg | Fiber: 6g | Sugar: 17g | Vitamin A: 20110IU | Vitamin C: 46.4mg | Calcium: 127mg | Iron: 2.5mg
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Corina says
okay, soooo making this for dinner tomorrow night!
Lisa says
Such a tasty recipe. And you’re right, it tastes even better the second day!