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Curried Butternut Squash and Apple Soup

Blend two flavors of the autumn season – butternut squash and apples – into a delicious soup recipe, then spice up the dish with curry.

Makes: 6-8
Cook Time: 45 minutes
Total Time: 45 minutes
Recipe Created By: Kristen Winston
Featured In: Tennessee Home & Farm

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 cups onion, chopped
  • 1 tablespoon curry powder
  • 3 pounds butternut squash (about 2 medium-size)
  • 4 ½ cups chicken stock
  • 2 apples, peeled, cored and chopped
  • 1 cup apple juice
  • salt and pepper, to taste

Instructions

  1. Melt the butter with olive oil in a large pot.
  2. Add onions and curry powder, and sauté over medium heat until onions are tender, about 20 minutes.
  3. Meanwhile, peel the squash using a vegetable peeler, scrape out the seeds, and chop.
  4. When onions are tender, add the stock, squash and apples and bring to a boil. Reduce heat and simmer until squash and apples are very tender, about 25 minutes.
  5. Turn off heat and let cool slightly. Using a stick blender with mixture still in pot, blend until smooth (you can also use a standard blender).
  6. Add apple juice and season with salt and pepper to taste.

Tips & Notes

• Use a potato peeler to efficiently peel butternut squash.

• To make a vegetarian version of this meatless recipe, substitute vegetable stock for the chicken stock. If needed, add extra salt, to taste.

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