Creamy butternut squash soup that's naturally sweetened with Fuji apples and spiced with fresh ginger and curry powder. Perfect for a fall evening dinner, cozy winter lunch, or early spring appetizer!
Course Appetizer, Lunch, Soup
Cuisine American
Keyword butternut squash, cozy recipes, Fall flavors, fall recipes
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Servings 3quarts
Ingredients
2tbspextra-virgin olive oil
1largewhite onion, diced
3lbsbutternut squash, peeled, seeded, and cubed
3sweet apples, like Fuji or Gala, cored and chopped
2generous tbspfresh sage, chopped
2generous tbspfresh rosemary, chopped
1/2tspfresh ginger, peeled and chopped
1/2tspcurry powder
1 1/2tspsalt
1/4tspground black pepper
5-6cupslow sodium chicken broth or vegetable broth**
1/2cuphalf-and-half
chopped chives, to taste (optional)
Instructions
PREP INSTRUCTIONS
Chop onion and set aside.
Peel, remove and discard seeds from, and cube butternut squash. Set aside.
Chop apples, discarding core. Set aside. You can peel the apples first if you like.
Chop rosemary and sage, and set aside.
(If using) chop chives and set aside.
COOKING INSTRUCTIONS
Heat the olive oil in a large Dutch oven over medium heat.
Add the chopped onion and toss to coat in the oil. Sauté for 10-15 minutes, stirring occasionally, until onions are brown and tender.
Add in a splash of chicken broth to deglaze the bottom of the Dutch oven to loosen up the brown bits.
Stir in the chopped sage and rosemary, then add the butternut squash, the apples, and the ginger. Stir until all ingredients in the pot are combined.
Add 5-6 cups of chicken broth, just enough to cover the ingredients in the Dutch oven.
Bring soup mixture to a boil, then cover and reduce heat to low. Simmer until squash and apples are fork-tender, about 20 minutes.
Uncover and remove pot from heat. Let soup mixture cool 10-15 minutes, then blend with an immersion blender until completely smooth (some flecks of herbs will remain).
Stir the salt, black pepper, and curry powder into the Apple Butternut Squash Soup. Taste and adjust seasonings as necessary for your palate.
Stir the half-and-half into the Apple Butternut Squash Soup.
Apple Butternut Squash Soup can be served immediately, but it’s always best to let the flavors meld overnight in the fridge.
Notes
** Swap out chicken broth for vegetable broth to make this recipe vegetarian.