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“A fall favorite in many households. This soup is very filling and tastes delicious with a crusty sourdough roll or a croissant. I got this recipe from one of my girlfriends, and it can be tweaked a little to suit your tastes.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 butternut squash, peeled and chopped
  • 1 small apple, chopped
  • 14 cup onion, chopped
  • 1 12 teaspoons curry powder
  • 1 quart vegetable broth (less if you want it to be thicker)
  • 1 tablespoon butter
  • 14 cup cream (evaporated milk can be substituted)

Directions

  1. In a large saucepan put butter and onions.
  2. Soften onions, takes about 3 minutes.
  3. Add broth, squash, apple.
  4. Bring to a boil.
  5. Lower heat, cover, and simmer 20 minutes, or until squash and apple are soft, stirring occasionally.
  6. Let cool slightly, add cream and curry powder, then blend in a blender until desired smoothness.

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