A slightly sweet winter-warmer! This is one of my favorite autumn and winter soups
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
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