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.

Sarah Epperson
Source: EatingWell.com, October 2019
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add squash, salt, pepper and 1 1/2 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.

  • 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 1/2 cup chopped apple.

Nutrition Facts

234 calories; protein 5g 10% DV; carbohydrates 35g 11% DV; exchange other carbs 2.5; dietary fiber 7g 28% DV; sugars 12g; fat 10g 15% DV; saturated fat 5g 25% DV; cholesterol -1mg; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium 120mg 12% DV; iron -1mg -6% DV; magnesium -1mg; potassium 861mg 24% DV; sodium 473mg 19% DV; thiamin -1mg -100% DV.