Roasted Butternut Squash Apple Soup

Roasted Butternut Squash Apple Soup


2 butternut squash (medium-sized)
cooking apples (4 McIntosh, or other sweet)
2 tablespoons unsalted butter
2 tablespoons olive oil
2 yellow onion (large, chopped)
2 tablespoons curry powder
1 tablespoon ground ginger
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 cups chicken stock (organic)
1 cup apple cider
3 tablespoons heavy cream
parsley (chopped)


1Preheat oven to 350F.
2Peel and chop squash and apple to 2-inch chunks.
3Lay butternut squash on two foil-lined cookie sheets, drizzle with olive oil and bake for 45 minutes or until tender (fork will pierce)
4In large stockpot, add butter, olive oil, onions, curry powder and ginger, cooking over low heat for about 20 minutes until onions are translucent. Stir.
5When squash and onions are done, add the squash, apples, and stock to the pot. Season with salt and pepper.
6Bring to boil, then cover and cook over low heat for about 40-45 minutes or until squash and apples are really soft.
7Mix immersion blender while on low heat and blend. Add apple cider until it is as smooth or thick as you want it.
8Blend some heavy cream.
9Season with salt and pepper according to taste and garnish with parsley.
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