Butternut Squash and Apple Soup
Silky smooth, slightly sweet, and super-easy to make, this soup is a fall favorite.
Prep time: 20 minutes
Cook time: 1 hour 30 minutes
Ingredients
- 1 tablespoon olive oil
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and minced
- 1 celery stalk, chopped
- 2 teaspoons curry powder
- 1 teaspoon dried basil
- 1 large butternut squash, peeled, seeded, and cubed, or 1 (20-ounce) package pre-cut squash
- 1 tart apple, cored and cubed
- 8 cups chicken or vegetable broth, low-sodium
Serving Size: 1 cup
Directions
- Put the pot on the stove and turn the heat to medium. When it is hot, carefully add the oil.
- Add the onion, garlic, celery, curry powder, and basil. Cook, stirring occasionally, until the vegetables are tender, 10-12 minutes.
- Add the butternut squash, apple, and broth and raise the heat to high; bring to a boil.
- Turn the heat down to low and cook until the squash is very tender, 45 minutes. Set aside to cool down a bit, at least 15 minutes, at room temperature. Stir occasionally to help the mixture cool.
- Using the slotted spoon, very carefully remove the soup solids and put them in the blender or food processor. Do not fill more than halfway.
- If you are using a blender, put the top on but remove the little cap in the center. If using a food processor, leave the plunger out (both will allow the steam to escape). Cover the hole loosely with a clean dish towel. Turn the blender to the lowest speed and increase the speed as the soup purees. Gradually add the cooking liquid. Blend or process until completely smooth.
- Serve right away, or cover and refrigerate up to 3 days.
Recipe Source: ChopChopFamily.org
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