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