Creamy Butternut Squash and Apple Soup
Apples and curry powder add depth of flavor to this delicious butternut squash and apple soup. Feel free to use another kind of winter squash in the soup.
Ingredients
- 2 small butternut squashes or another kind of winter squash
- 2 large apples
- 1 cup diced onion
- 1 cup diced celery
- 1/2 cup diced carrot
- 2 tablespoons butter
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon curry powder, or to taste
- 1/2 teaspoon salt, or to taste
- olive oil, cilantro, or parsley, for garnish
Instructions
- Peel the squashes; remove the seeds and cut into chunks. Place the chunks of squash in a steaming container over simmering water; steam until tender. Mash the squash and measure about 3 to 3 1/2 cups. Set aside.
- Peel and core the apples and dice.
- In a large saucepan over medium-low heat, melt the butter; add the diced apple, onion, celery, and carrot. Cook until onion and celery are tender, about 5 to 7 minutes, stirring frequently. Add chicken broth; cover and simmer until vegetables are tender.
- Add the cream to the saucepan, along with the salt, curry powder, and mashed squash.
- Working in 3 or 4 batches, carefully puree in a blender (see the tips, below). Pour the soup back into the saucepan and heat through just before serving.
- Serve with a drizzle of robust or extra-virgin olive oil, if desired, or sprinkle with some chopped cilantro or parsley.
Notes
To avoid messy and potentially dangerous blender explosions, follow these steps when pureeing any hot liquid:
- Fill the blender about one-third full, and never more than half full.
- Loosen the center cap on the lid of the blender.
- Place a folded kitchen towel over the lid and hold it down firmly.
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