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Butternut Squash & Apple Soup

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Yield: 6 Servings
This butternut squash and apple soup is incredibly comforting and filling. Perfect for fall!

Ingredients
 

  • 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

Instructions
 

  • 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.
Course: Appetizer
Author: Chelsea Cole
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.