Easy Squash and Apple Soup Recipe

Make an Apple and Acorn or Butternut Squash Cream Soup for Fall/Thanksgiving

Make this Easy Squash and Apple Soup Recipe to create a healthy, fall Thanksgiving soup to wow your family and friends!

Butternut squash OR acorn squash combine well with the apples and curry powder to make a delicious cream soup.

Ingredients

1 tbsp. butter
1 medium onion, chopped
2 cloves garlic, minced (or less)
2 tsp. curry powder
1 medium butternut or large acorn squash, peeled and chopped (about 6 cups)
2 apples, peeled, cored and chopped
2 cups chicken broth (reduced-salt is best)
2 cups milk, warmed
salt
pepper
fresh herbs for garnish, optional

Directions

In a large pan, melt the butter over medium heat.

Add the prepared onion and garlic and sauté for about 5 minutes or until softened.

Stir in the curry powder, squash and apples, and continue to sauté for about 2 minutes.

Add the chicken broth, cover and bring mixture to a boil over medium-high heat, stirring often to avoid sticking and burning.

When mixture boils, reduce heat to medium-low and simmer, (with lid on, but ajar), for about 15 - 20 minutes, or until the squash and the apples are tender (soft).

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Using an immersion blender in the pan or transferring the soup in batches to an upright blender, puree the mixture until smooth.

Return to the pan if a blender was used.

Stir in the warm milk and reheat the soup over medium heat, stirring to avoid sticking and burning, until steaming (do NOT let mixture come to a boil).

Season to taste with salt and pepper.

Serve warm, and garnish soup in individual bowls garnished with fresh herbs if desired (optional).

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