Butternut Squash & Apple Soup

“Adapted from a recipe I found in Fitness Magazine. The hint of curry and the sweetness of the apples give this soup a really unique and delicious flavor. The addition of the white beans adds some depth and creaminess as well. Perfect for a cool Fall night! This soup is really nice served with some toasted crostini spread with some fresh roasted garlic.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a soup pot, heat the olive oil over medium-high heat.
  2. Add the onion and curry powder and cook 3 minutes.
  3. Add the butternut squash, apples, thyme, white beans, salt and vegetable broth and the 2 cups of water; bring to a boil.
  4. Reduce heat and cook until squash is very tender, about 20 minutes.
  5. Working in batches, puree the soup in a food processor or blender until almost smooth. (I like to let the soup cool a bit OR work in VERY small batches if soup is still hot).

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