Description
A warm, delightful butternut squash soup that combines silky texture with rich flavor, perfect for autumn
Ingredients
- 1 medium butternut squash
- 2 medium apples (Honeycrisp or Fuji)
- 1 onion
- 2-3 cloves garlic
- 1 tablespoon curry powder
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Optional: A splash of cream for serving
Instructions
- Peel and cube the butternut squash into bite-sized pieces.
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and minced garlic; sauté until soft and aromatic.
- Stir in the butternut squash cubes, chopped apples, and curry powder; cook for a few minutes to blend the flavors.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat to simmer and cook until the squash is tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Season with salt and pepper to taste.
- Serve hot, drizzled with cream if desired.
Notes
This soup can be topped with fresh herbs, croutons, or roasted pumpkin seeds for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American