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!Cook’s Tools – Butternut Squash and Apple Soup
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.
Print Pin RatePrep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 6 -8
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
- 1/2 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).
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Corina
November 14, 2010 at 5:23 PMokay, soooo making this for dinner tomorrow night!