Butternut Squash & Apple Soup

This soup simmering on the stove is always a sign that fall has arrived in my kitchen.

Makes about 10 cups.

  • 2 tablespoons olive oil
  • 2 medium onions, diced
  • 4 cloves garlic, minced
  • 1 teaspoon curry powder
  • 8 cups cubed butternut squash (about 1 large squash)
  • 2 medium apples, peeled and diced
  • 1 cup apple cider
  • 5 cups chicken stock, divided
  • Salt and pepper, to taste

Heat the olive oil in a large pot over medium high heat. Add the onions, garlic and curry powder. Sprinkle with a little salt and pepper and cook, stirring occasionally, until the onions begin to soften and you can smell the curry powder, about 2 minutes.

Add the squash and apples and cook until they’re heated through. Add the apple cider and enough of the chicken stock to just cover the vegetables. Bring to a boil, then reduce it to a simmer until the vegetables are fork tender, about 20 minutes.

Remove the soup from the heat and carefully ladle it into a blender. Blend the soup in batches until it’s smooth, then transfer it to a new pot. Heat the soup over medium high heat and add the remaining chicken stock, stirring until the soup is smooth. Season to taste with salt and pepper.

Be the first to comment

Leave a Reply

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.