Butternut Squash Soup
This soup is amazing! Warm your bones this fall with layers of flavor. The savory, nutty and sweet all together form a soup symphony. It can seem complicated to put this together but the hardest part is preparing the squash. My step by step video is there to help. Roasting the squash with the skin on takes away some of the work of peeling. In the end, the result is deliciousness and so worth the effort.
Equipment
- Stick Blender or regular blender Stick Blender is one of my favorite kitchen tools. I use it a lot!
Ingredients
- 1 large butternut squash about 3 pounds
- 1½ crisp apple such as jonagold or honeycrisp
- 2 cups chicken or vegetable broth
- 2 tbsp olive oil
- 1 tsp salt
- fresh ground black pepper to taste
- 1 tsp yellow curry powder not a fan of curry? then use ⅛ tsp nutmeg
- 1-2 tbsp butter
Instructions
- Clean the butternut squash by cutting it in half lengthwise and scoop out the seeds and guts. See video. Peel and core apples and cut into chunks.
- Rub interior of squash with olive oil. Sprinkle with salt and pepper. Roast skin side up for 45 minutes at 375 °F or until tender and skin is golden brown. Add the apples to the pan about half way through.
- Remove from oven and let cool until able to handle. Scoop the inside of the squash into a saucepan. Add apples, broth and curry.
- Using the Stick Blender blend until smooth. If soup is too thick add add water until desired consistency. You can also place all ingredients in a regular blender and blend until smooth then return to the pan.
- Heat soup thoroughly at a low simmer for about 15 minutes. Stir in the butter and additional salt and pepper to taste.