Total Time
50mins
Prep 25 mins
Cook 25 mins

A fall favorite in many households. This soup is very filling and tastes delicious with a crusty sourdough roll or a croissant. I got this recipe from one of my girlfriends, and it can be tweaked a little to suit your tastes.

Ingredients Nutrition

  • 1 butternut squash, peeled and chopped
  • 1 small apple, chopped
  • 59.14 ml onion, chopped
  • 7.39 ml curry powder
  • 946.0 ml vegetable broth (less if you want it to be thicker)
  • 14.79 ml butter
  • 59.14 ml cream (evaporated milk can be substituted)

Directions

  1. In a large saucepan put butter and onions.
  2. Soften onions, takes about 3 minutes.
  3. Add broth, squash, apple.
  4. Bring to a boil.
  5. Lower heat, cover, and simmer 20 minutes, or until squash and apple are soft, stirring occasionally.
  6. Let cool slightly, add cream and curry powder, then blend in a blender until desired smoothness.

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