Curried Butternut Squash & Apple Soup

Curried Butternut Squash & Apple Soup

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From: EatingWell.com, October 2019

This butternut squash and apple soup recipe is brimming with warm and cozy flavors of fall (thanks to a delightful kick from the curry). It also delivers 25 percent of your daily fiber and is chock-full of potassium, a nutrient that many of us fall short on regularly. Streamline the prep for this recipe and pick up pre-cut butternut squash: you'll need 7 to 8 cups. Round out your meal by serving this easy soup alongside a salad or sandwich.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 cups chopped sweet onion (from 1 medium onion)
  • ½ cup chopped celery (from 2 stalks)
  • ½ cup chopped carrots (from 3 medium carrots)
  • 1 tablespoon curry powder
  • 3 pounds butternut squash, peeled, seeded and chopped (7 to 8 cups)
  • 1¼ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 cups finely chopped Golden Delicious apple (about 1 large), divided
  • 2 cups unsalted chicken stock
  • 2 cups water
  • 6 tablespoons crème fraîche

Preparation

  • Prep

  • Ready In

  1. Melt butter with olive oil in a large pot over medium. Add onion, celery and carrots and stir to coat. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add curry powder; stir vegetables to coat thoroughly.
  2. Add squash, salt, pepper and 1½ cups of the chopped apple to pot and stir to coat. Stir in chicken stock and water and bring to a boil over medium-high. Reduce heat to low, cover and cook, stirring occasionally, until butternut squash is soft when pierced with a fork, 20 to 25 minutes.
  3. Remove from heat and, working in 2 batches, pour soup into a heavy-duty blender. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute. Return soup to pot; reheat if needed. Serve with crème fraîche and garnish with remaining ½ cup chopped apple.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 234 calories; 10 g fat(5 g sat); 7 g fiber; 35 g carbohydrates; 5 g protein; 12 g sugars; 0 g added sugars; 120 mg calcium; 473 mg sodium; 861 mg potassium
  • Carbohydrate Servings:

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