Harvest Squash Soup
This squash soup offers a cozy, creamy blend of butternut squash, apples, and warm spices. Everything to love about fall in one bowl.
Servings: 8 cups
Ingredients
- 2 tbsp unsalted butter
- 1 cup diced onion
- 1 tsp kosher salt
- 1 tsp yellow curry powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 lb winter squash (butternut or kabocha) peeled, seeded, and cubed
- 1 ½ cups apples cored and diced (Honeycrisp works well)
- 4 cups chicken stock
- ½ cup heavy cream (coconut milk can be used as a nondairy alternative)
Instructions
- Prepare the base: Melt the butter in a 6 or 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.2 tbsp unsalted butter, 1 cup diced onion, 1 tsp kosher salt, 1 tsp yellow curry powder, ½ tsp ground cinnamon, ¼ tsp ground nutmeg
- Cook the soup: 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.2 lb winter squash (butternut or kabocha), 1 ½ cups apples, 4 cups chicken stock
- Blend: Remove from the heat and puree in a countertop blender or with an immersion blender until smooth and creamy. Pour back into the stockpot.
- Finish: Add the heavy cream and stir. Serve with roasted pepitas on top.½ cup heavy cream (coconut milk can be used as a nondairy alternative)
Nutrition
Serving: 1cup | Calories: 90kcal