Makes: 8 Servings

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


  • 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

Total Fat3 g
Saturated Fat.5 g
Cholesterol0 mg
Sodium22 mg
Total Carbohydrate11 g
Dietary Fiber2 g
Total Sugars3 g
Added Sugars included0 g
Protein6 g


  1. Put the pot on the stove and turn the heat to medium. When it is hot, carefully add the oil.
  2. Add the onion, garlic, celery, curry powder, and basil. Cook, stirring occasionally, until the vegetables are tender, 10-12 minutes.
  3. Add the butternut squash, apple, and broth and raise the heat to high; bring to a boil.
  4. 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.
  5. 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.
  6. 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.
  7. Serve right away, or cover and refrigerate up to 3 days. 

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