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A delicious Curried Butternut Squash and Apple Soup that can be made in no time!
¼ cup butter
2 cups onion, finely diced
1 ½ tbsp curry powder
1 tsp ground ginger
4 cups chicken (or veggie) broth
2 pounds butternut squash, peeled, seeded, and chopped
2 apples, peeled cored, and diced
1 cup apple juice
salt, to taste
pepper, to taste
Melt butter in a large soup pot. Add onions, Curry, and Ginger. Cook, covered, over low heat until onion is tender, about 5 minutes.
Add broth, squash, and apples, and bring to a boil. Reduce heat and simmer, partially covered, for about 20–25 minutes, until squash and apples are tender.
Working in batches, purée solids with an immersion blender, blender, or food processor.
Return purée to the pot. Add apple juice and heat. Season with Sea Salt and Black Pepper.
Garnish with grated apple or cream if desired
Prepared by Mona Aumair