This Butternut Squash and Apple Soup is autumn in a bowl; vibrant butternut squash and crisp apple cider round out this tasty recipe.

This soup is actually better the next day thanks to the onions and generous doses of curry powder!

Ingredients

– Unsalted butter – Yellow onions – Mild curry powder – Butternut squash – Apple sauce – Kosher salt – Black pepper – Chicken stock – Apple cider or juice – Salt and pepper to taste – Shelled pumpkin seeds

TOTAL PREP TIME: 1h 10m

TOTAL NO. OF SERVINGS: 6

NOTE: If you serve this Butternut Squash and Apple Soup as a first course, you’ll get about 12 servings out of this recipe!

Step-by-step instructions!

Follow our easy instructions for success!

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.

1

Stir occasionally, scraping bottom of pot.

2

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.

3

Use an immersion blender to blend mixture until smooth. Add apple cider and enough water to make soup the consistency you like.

4

Season with salt and pepper and serve hot with pumpkin seeds (optional).

5

Swipe up for full recipe!