Apple and Butternut Squash Soup

3 reviews, 4.3 star(s). 100% would make again

Ready in 1h

Try this Apple and Butternut Squash Soup recipe, or contribute your own.


1 lg Onion; chopped
3 lb Butternut Squash; peeled, Seeded and cubed (8 cups)
1/2 c Heavy cream
2 1/2 c Chicken broth
21 oz Granny Smith Apples; peeled, Cored, and chopped (3 cups)
3 tb Unsalted butter
2 tb Curry powder
1 tb Fresh Parsley; chopped
1 tb Fresh Cilantro; chopped
2 1/2 c Chicken broth
1 ts Chili powder
Salt and pepper

Original recipe makes 10



In a large heavy pot, melt butter over medium heat. Add onions and saute until translucent, about 5 minutes. Add curry powder and chili powder. Mix well. Cook, stirring occasionally, 5 minutes. Stir in 2 1/2 cups chicken broth, squash, apples, and salt and pepper to taste. Bring to a boil. Reduce heat. Cover and simmer 30-45 minutes until squash is very tender, stirring occasionally. Strain soup, reserving liquid. Puree vegetables in a food processor in several batches. In same pot, combine vegetable puree, reserved cooking liquid, cream, and 2 1/2 cups chicken broth. Bring just to simmering. Ladle soup into warm bowls. Garnish with parsley. Source: Victoria Magazine, January 1994 Typed by Katherine Smith

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Just a bit too sweet for my taste, but definitely good and different.
Audreyjones25 3y ago

Super, excellent
Tahines 5y ago

This soup was great. I was looking for a way to use up extra apples from a trip to the orchard and this was a winner. The flavor was excellent. I found I didn't need to add the extra 2 1/2 cups of chicken broth after the puree process because I wanted it to be a little thicker. That is definitely up to the cook's preference. Would wholeheartedly recommend this soup.
Jbrownmpls 6y ago

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