Ingredients
Units
Scale
- 2–3 pounds butternut squash (1 large)
- 1 1/2 pounds sweet apples (I love Pink Lady)
- 1 teaspoon kosher salt (divided)
- 1/2 teaspoon freshly ground black pepper (divided)
- 1 medium sweet onion chopped
- 1 tablespoon olive oil
- 2 tablespoons mild curry powder
- 1 cup water
- 1 cups apple cider or juice
- Creme fraiche or Coconut Cream
- Maple Syrup
Instructions
- Heat oven to 400 degrees. Line a sheet pan with parchment paper.
- Peel squash, cut in half and remove the seed. Cut the squash into cubes. Place on baking sheet, toss with 1 1/2 tablespoons of olive oil, and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 20 minutes.
- While the squash is roasting, peel. quarter and core the apples. Cut into chunks. Add to the butternut squash, stir, and roast for 20 more minutes.
- Warm the olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
- Add the squash and apples to the pot and stir. Pour
- Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
- To serve, add a swirl of creme fraiche or coconut cream and maple syrup.
Notes
Save time by using pre-cut butternut squash.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Cuisine: American