1 hr 20 mins
Chris Reynolds's Note:
A Goodhousekeeping recipe.
My Private Note
Units: US | Metric
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cups chopped onions (about 3 large)
- 2 tablespoons mild curry powder
- 5 lbs butternut squash (2 large)
- 1 1/2 lbs sweet apples (McIntosh or Gala)
- 2 teaspoons salt
- 1/2 pepper
- 2 cups apple juice or 2 cups cider
- 1 loaf French baguette
- 6 ounces chevre cheese, at room temperature
- chopped fresh parsley leaves (to garnish)
- 1In 7- to 8-quart saucepot, heat butter and oil on medium-low until butter melts and is foamy. Add onions and curry powder; cook 15 to 20 minutes or until onions are tender, stirring and scraping bottom of pot occasionally.
- 2Peel squash; cut in half and discard seeds. Cut squash into 1" chunks. Peel and core apples; cut into 1" chunks.
- 3To saucepot, add squash, apples, 2 C water, salt, and pepper. Heat to boiling on high; reduce heat to medium-low. Cover; simmer 30-40 minutes or until squash and apples are very soft.
- 4Transfer mixture in batches to food processor or blender and process until coarsely pureed. Return puree to pot. Stir in apple juice, and 1 tsp salt (opt.). If soup seems too thick, add water in 1/4 C increments as desired.
- 5When ready to serve soup, cut bread into twelve 1/2" thick slices at an angle. In broiler or toaster oven, toast bread until golden brown. Spread 1 tbsp goat cheese on each slice; garnish with parsley. Serve bread with soup.
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Nutritional Facts for Butternut Squash & Apple Soup
Serving Size: 1 (470 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 505.5
- Calories from Fat 94
- Total Fat 10.5 g
- Saturated Fat 5.0 g
- Cholesterol 16.3 mg
- Sodium 911.4 mg
- Total Carbohydrate 91.9 g
- Dietary Fiber 9.0 g
- Sugars 21.2 g
- Protein 15.9 g