Butternut Squash & Apple Soup
Equipment
- Oven
- Stove
Ingredients
- 1 butternut squash peeled, seeded, and cubed (1-inch cubes)
- 1 yellow onion large, chopped
- 2 apples peeled, chopped: choose a sweet variety such as Honeycrisp or McIntosh
- 1 TBSP curry powder
- 2 TBSP olive oil extra virgin
- 1 TBSP butter unsalted
- 1 tsp salt kosher
- ½ tsp black pepper
- 2 cups vegetable broth
Instructions
- Preheat the oven to 350℉.
- Peel, seed, and chop the butternut squash and apple. Chop the onion as well. Everything should be uniform in size, preferably 1-inch cubes.
- Toss the vegetables and apples with the olive oil, then place them on a baking sheet. Roast in the oven for approximately 25-30 minutes, or until the mixture is soft and tender. This step is optional, and it is fine to simply simmer all of the ingredients in a pot with stock; however, roasting the vegetables and apple first will intensify their flavors and enhance their natural sweetness.
- Once the roasted mixture comes out of the oven, place it in a large stockpot that has been preheated over medium heat with 1 tablespoon of butter melted beforehand.
- To the stockpot, add the curry powder, salt, pepper, and vegetable broth. Simmer the mixture for approximately 25 minutes, allowing the flavors to blend and combine. Use a blender to puree the soup; the consistency should be velvety and without lumps or chunks of vegetables remaining. Serve while hot, accompanied by salad and a piece of crusty bread.
Nutrition
Calories: 121kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 542mg | Fiber: 3g | Sugar: 8g
