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Butternut Squash Soup

Butternut Squash Soup

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  • Author: Retrogirl
  • Total Time: 1 1-/2 Hours
  • Yield: 6 servings 1x


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
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