Butternut Squash and Curried Apple Soup

Butternut Squash and Curried Apple Soup

1
Volleyballmom 62

"I had this soup years ago at a little restaurant in a quaint community along Lake Ontario. I did my best to re-create it here."

Ingredients

6 servings
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Directions

Print
  • Prep

  • Cook

  1. In a stock pot melt butter.
  2. Add onion, bay leaf, cloves, season with salt and pepper to your taste.
  3. Saute until onion is tender about 5 minutes.
  4. Add squash, apples, potatoes, brown sugar and curry powder.
  5. Stir to evenly coat the cubes and sauté over medium heat for 15-20 minutes.
  6. Add stock, cover and cook until the veggies are done and able to mash easily with a fork.
  7. Remove bay leaf and cloves.
  8. Puree in batches in the blender, food processor or use hand held blender.
  9. If you find it too thick, you may add more stock at this point and give a good stir.
  10. Serve in bowls with a swirl of whipping cream on the top. About a tablespoon or two.
You might also like

Reviews

This soup is a must try. I had to sub the butter for lactose free margarine , and did not put whipping cream in my soup bowl. Made this for company and they all loved it. Thanks for a great sou...