Apple & Butternut Squash Soup Recipe

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Apple & Butternut Squash Soup

Cindee Vett


With Fall approaching,the squash ready for harvest in the garden and the apples ready for picking,I have been looking for new soup recipes to try. I found this on It is a very warming, comforting soup. Perfect for a chilly fall lunch or dinner. Enjoy :)

★★★★★ 1 vote


3 Tbsp
unsalted butter
2 large
onion, chopped
2 Tbsp
curry powder
1 tsp
chili powder
2 1/2 c
chicken broth
3 lb
butternut squash, peeled, seeded and cubed
3 c
granny smith apples, peeled, cored, and chopped
1/2 c
heavy cream
2 1/2 c
chicken broth
1 Tbsp
fresh parsley, chopped
1 Tbsp
fresh cilantro, chopped


1In a large heavy pot, melt butter over medium heat. Add onions and saute until translucent, about 5 minutes. Add curry powder and chili powder. Mix well. Cook, stirring occasionally, 5 minutes. Stir in 2 1/2 cups chicken broth, squash, apples, and salt and pepper to taste. Bring to a boil. Reduce heat. Cover and simmer 30-45 minutes until squash is very tender, stirring occasionally.
2Note: I puree the squash and apples after they have cooked down and are very tender. It makes a very creamy, smooth soup.

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