It's easy to say I've been on a soup kick ever since the weather has gotten a bit chillier. There really is nothing like a warm bowl of soup with a crusty piece of bread to dip it in. While making my rounds at my local market a few days ago, it was difficult to ignore the beautiful squash that were available.
This recipe is so easy! All you honestly need is a cutting board and pot. I hate fussing with equipment on some days and this recipe is perfect with a cold night when you don't want to be fussing in the kitchen. This soup is great for work the next day as well. I hope you guys enjoy it!
Apple and Butternut Squash Soup
Prep Time: 15-20 min. Cook Time: 40 min.
Servings: 4-6
Olive Oil 2 tbsp
Thyme 1 sprig
Chopped Onions 1 1/2 cups
Chopped Butternut Squash 2 lbs
Chopped Apples 2
Mild Curry Powder 1 tbsp
Water 2 cups
In a large pot, add your butter and olive oil. Once the butter has melted, add your chopped onions and thyme. Sweat the onions until it looks soft and translucent. Once the onions are translucent, stir in your mild curry powder.
Add your chopped apples and butternut squash.
*Tip: Chop you apples and squash into similar sizes. You don't want your apples turning into mush while your squash is still cooking. Add 2 cups of water and let it simmer on medium heat for 30 minutes or until the squash is cooked through.
Puree the soup with a immersion blender or a vita mix until smooth or it reaches your desired consistency. If it seems to think, add a bit more water.
*Tip: Take out of butter in the beginning to make this dish vegan.
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