Description
A slightly sweet winter-warmer! This is one of my favorite autumn and winter soups
Ingredients
1 butternut squash
1 medium onion, diced
2 Tablespoons butter
1 small apple, peeled and diced
4 cups chicken broth
1/2 teaspoon thyme
1/2 teaspoon curry powder
salt and pepper to taste
1 cup heavy cream
Instructions
Peel the squash and then cut it in half and scoop out the seeds. Cut squash into four pieces and bake one hour at 400 degrees.
In a Dutch oven or soup pot, saute the onion in the butter, then add squash, apple, broth, and seasonings.
Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
Remove from the heat and blend with an immersion blender until smooth (You can also carefully pour the mixture into a regular blender or food processor, but you might want to let it cool first, and then reheat it after blending.)
Stir in the cream and serve.
- Prep Time: 1 Hour
- Cook Time: 25-30 Minutes
- Category: Soup
- Method: Stovetop
Keywords: butternut squash, winter soup, fall vegetables, winter vegetables, vegetable soup