This vegetarian soup is so delicious! I love that it’s made with mostly all veggies and apples and is so satisfying! This soup is low in calories because there is no cream, making it a good option for those who cannot have dairy.
2 tablespoons butter
2 tablespoons olive oil
4 cups chopped onions (2-3 large)
2 tablespoons curry powder
5 cups chopped butternut squash (about 2 large)
4 large apples peeled, cored and quartered
2 cups apple juice or cider
Salt and Pepper to taste
In a large dutch oven melt the butter and olive oil together on medium high heat. Add the chopped onions and curry. Turn the heat down to medium low, cooking the onions for 15-20 until softened. Add the squash, apples, 2 cups water and 1 teaspoon sea salt and 1/2 teaspoon ground pepper. Cook for 35-40 minutes until softened. Puree with an immersion blender or use a regular blender to mix well. Add the apple juice and more salt to taste. Serve with Rosemary Rustic Loaf
One Reply to “Apple Butternut Squash Soup”
This recipe caught my eye because I recently tried my hand at making apple butter. during this fall season, the chill is bringing with it the lady of the apples. I get them by the buckets. Perhaps you could smite us with your version?