Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

This butternut squash and apple soup is incredibly comforting and filling.  Perfect for fall!


– 2 small butternut squash, or 1 1/2 large – 4 tbsp butter or ghee – Salt – Pepper – 1 onion, roughly chopped – 1 carrot, roughly chopped – 2 tsp curry powder, hot or mild depending on taste – 2 cups chicken stock – 2 cups fresh apple cider – 1 tsp kosher salt – 1/2 tsp pepper – 1/2 tsp cayenne pepper, optional

Preheat oven to 350 degrees.

Cut the butternut squash in half length wise and arrange on a cookie sheet, cut side up. Season with salt and pepper and place one tablespoon of butter or ghee in the center of each squash.

Roast for 30-40 minutes, or until squash is soft enough to scoop out with a spoon.

While the squash is roasting, combine the onion, carrot, curry powder, and butter or ghee in a large stock pot over medium heat. Cook for 15 minutes or until onions are translucent, stirring occasionally.

When the squash is ready, scoop it out in chunks and add it to the veggies in the pot.

Add all remaining ingredients and simmer for 30 minutes over medium heat, or until all veggies are soft.

When veggies are soft, use an immersion blender to puree all ingredients until smooth. If you don’t have an immersion blender, use a blender to puree the soup in batches until completely smooth.

If soup is still too thick for your taste, add more chicken stock 1/4 cup at a time until it’s to your desired consistency.