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.
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I earn from qualifying purchases with no extra cost to you
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
fresh herbs for garnish, optional
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).
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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