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Butternut Squash Soup

Warm, creamy, and delicious, this butternut squash soup is a fall delight!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Servings 4

Equipment

  • immersion blender

Ingredients
  

  • 1 small-medium butternut squash peeled, seeded, and chopped into 1/2 inch pieces
  • 1 large honeycrisp apple cored and chopped no need to peel
  • 3 tablespoons Extra virgin olive oil
  • 1 medium onion chopped
  • 1 quart vegetable broth
  • 1/2 teaspoon salt
  • 1 teaspoon curry powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 can pumpkin puree or 2 cups homemade pumpkin puree
  • 2 ounces cream cheese

Instructions
 

  • Heat the olive oil over medium heat in a large stock pot until shimmering.
  • Add onion to the pot and sauté 3-5 minutes until beginning to soften.
  • Add the butternut squash, apple, salt, curry, ginger, and cinnamon and stir until fragrant and the vegetables are coated with the seasonings.
  • Add in the broth and bring to a boil over medium high heat. Turn the heat down to low, cover, and simmer for 20 minutes until the squash and apples are very soft.
  • Stir in the pumpkin puree and cream cheese until most chunks are melted into the soup.
  • Use an immersion blender and blend until smooth. Serve warm.

Notes

Save the squash seeds, toss with a little olive oil and salt, then roast in the oven at 375 degrees for 10-15 minutes until crunchy. When serving the soup sprinkle seeds over the top. 
Keyword apples, butternut squash, pumpkin, soup