Best Apple & Butternut Squash Soup
Apple and Butternut Squash Soup recipe
Yield
16 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter, unsalted
|
|
| 1 | large |
onions
chopped |
|
| 2 | tablespoons |
curry powder
|
|
| 1 | teaspoon |
chili powder
|
|
| 2 ½ | cups |
chicken broth
|
|
| 3 | pounds |
butternut squash
peeled, seeded and cubed |
|
| 21 | ounces |
Granny Smith apples
peeled,cored, and chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| ½ | cup |
heavy whipping cream
|
|
| 2 ½ | cups |
chicken broth
|
|
| 1 | tablespoon |
parsley leaves
fresh, chopped, or 1 tb fresh cilantro, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter, unsalted
|
|
| 1 | large |
onions
chopped |
|
| 3E+1 | ml |
curry powder
|
|
| 5 | ml |
chili powder
|
|
| 591 | ml |
chicken broth
|
|
| 1.4 | kg |
butternut squash
peeled, seeded and cubed |
|
| 606.9 | ml/g |
Granny Smith apples
peeled,cored, and chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 118 | ml |
heavy whipping cream
|
|
| 591 | ml |
chicken broth
|
|
| 15 | ml |
parsley leaves
fresh, chopped, or 1 tb fresh cilantro, chopped |
|
Directions
In a large heavy pot, melt butter over medium heat.
Add onions and sauté until translucent, about 5 minutes.
Add curry powder and chili powder. Mix well. Cook, stirring occasionally, 5 minutes.
Stir in 2½ cups chicken broth, squash, apples, and salt and pepper to taste.
Bring to a boil. Reduce heat. Cover and simmer 30 to 45 minutes until squash is very tender, stirring occasionally.
Strain soup, reserving liquid.
Purée vegetables in a food processor in several batches.
In same pot, combine vegetable purée, reserved cooking liquid, cream, and 2½ cups chicken broth.
Bring just to simmering.
Ladle soup into warm bowls. Garnish with parsley. Sprinkle some pumpkin seeds if desired.
