This recipe is perfect for fall or winter when you’re craving something warm and comforting. It’s also great as a healthy alternative to traditional Thanksgiving dinner recipes.
There is nothing better than a hot bowl of soup on a cool day. I have made Butternut Apple Soup in the past, but I’m always on the lookout for new flavor profiles. This is my new fav! It is a bit sweet thanks to the maple and the apple cider but with a little heat thanks to the curry and a tiny pinch of cayenne.
Make sure to get apple cider and not spiced apple cider. You could substitute stock for the cider but I hope you’ll give this a try!
To make this recipe you will need:
- Butternut Squash – You can either use 1 medium-sized fresh butternut squash. The other option is to save a step and purchase your squash pre-cut, either in the fresh or frozen vegetable section of the grocery store.
- Pears – Use Red pears or Bosc pears. Peel, core, and seed.
- Onions – sweet onions work best, but use what you have on hand.
- Curry Powder
- Apple Cider – I used unfiltered apple cider but regular apple cider would be fine.
Slow Cooker Instructions
- Brush with olive oil and place butternut squash, pears, onion*, curry powder, salt, pepper, water, and apple cider in a 4 or 6-quart slow cooker.
- Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Remove and discard the sage.
- Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender and puree until smooth, being extremely careful not to fill the blender too full with a hot liquid.) Taste, and season with additional salt, pepper, and cayenne as needed.
- Use an immersion blender to blend until smooth. (You can place in a traditional blender, being extremely careful not to fill the blender too full with a hot liquid.) Taste and season with additional salt and pepper, as needed.
Stove Top Instructions
- Heat oven to 400 degrees. line a pan with a parchment sheet. Place butternut squash on the pan. Sprinkle with olive oil and salt and pepper. Bake for 45 minutes.
- Place pear chunks on a small baking sheet and sprinkle with olive oil. Bake for 30 minutes.
- Place olive oil in a large pot. Heat medium-high and add onions and curry powder. Cook until tender. Add roasted pears and butternut squash to the pan and stir.
- Pour in water and cider, salt, and pepper. Bring to a boil. Use an immersion blender or place in a traditional blender to blend. being extremely careful not to fill the blender too full with a hot liquid.) Taste and season with additional salt and pepper, as needed.
*For extra flavor, I recommend sautéing the onion before adding the remaining ingredients. Just heat 1 tablespoon oil over medium-high heat. Add diced onion and sauté for 5 minutes, stirring occasionally, until tender. Add the remaining ingredients and continue on with the recipe.
Garnishes add that special touch. I used a bit of cream but you could substitute coconut milk. I added a bacon crumble and a few croutons. Other ideas include:
- Toasted squash seeds
- Fresh herbs
- Baby Greens
- Goat Cheese or Feta Cheese