With both a butternut squash and acorn squash, this squash soup is perfect for those cozy fall days. A bit of cream and some spices make this a delicious soup!
1cupmilk or heavy cream (alternate milks may be used as well)
Instructions
Melt the butter in an 8-quart stockpot. Add the onion and salt. Sauté over low heat until soft and translucent but not browned, 4-6 minutes. Add the curry, cinnamon, and nutmeg. Stir to warm the spices in the butter, 30 seconds.
Add the prepared squash, apples, and stock. Bring to a boil, then reduce to a simmer. Cover and cook until the squash and apples are soft, 30-40 minutes.
Remove from the heat and puree in a countertop blender or with an immersion blender until smooth and creamy.
Add the milk and blend.- Serve with a drizzle of coconut milk and roasted pumpkin seeds on top!
Video
Notes
An immersion hand blender is the cleanest and quickest way to puree this soup, but a blender or food processor will do the job.
I play around with the amount of milk depending on the thickness I desire. You can adjust according to your preference.
Nutrition
Serving: 1cup | Calories: 90kcal
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.