I’ve recently been obsessed with Butternut Squash…and as a result I am not sure if I can eat butternut squash until next year. However, the soup that I made over Winter Break was one of the best butternut squash soupe recipes I have ever tried. Check out the original recipe here. The blend of butternut squash, apples, and onions is great and the creaminess of the soup is superb!
The hardest part of the entire recipe is actually chopping up the butternut squash. Roast all of the vegetables at 425 degrees for 35 to 45 minutes.
Put the roasted squash, apples, and onions in the pot with chicken stock (3-4 cups) and I used an immersion blender to blend all of the ingredients to make the soup. In addition to the chicken stock, add 1 teaspoon of curry powder (or you can make your own curry powder if you desire).
Once you get desired consistency, serve and enjoy!
Happy New Year!