Butternut Squash and Apple Soup

READY IN: 1hr 10mins
Recipe by Chef Lyle

A delicious and hearty soup with the slight sweetness of apple.

Top Review by Sydney Mike

Cut this recipe down to 1/3 its original size & had 2 generous servings of a GREAT TASTING SOUP! Really enjoyed the addition of the generous 1 1/2 cups of apples that I used! Also used parsley, chicken broth & just a small dash of the cayenne pepper! Would love to make this for company another time! [Tagged, made & reviewed for one of my adopted chefs in the current Pick-A-Chef]

Ingredients Nutrition


  1. In a large heavy pot, melt butter over medium heat. Add onions and sauté until translucent, about 5 minutes. Add curry powder and chili powder. Mix well. Cook, stirring occasionally, 5 minutes. Stir in 2 1/2cups 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.
  2. Strain soup, reserving the 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 adjust salt and peper to taste. Bring just to simmering. Ladle soup into warm bowls. Garnish with parsley.

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