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 onions (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)


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