Spiced Apple Butternut Squash Soup
I have several butternut squash soup recipes-- this one is our favorite! Apples, spices and apple cider add a fragrant, underlying sweetness to this rich golden soup. Ready in under an hour, it's sure to become one of your Fall favorites, too!
Servings 4
Ingredients
- 1 tbsp vegan butter (Earth Balance, Plant Butter)
- 1 tbsp extra virgin olive oil
- 2 cups chopped onion, yellow or red
- 1 tbsp curry powder
- 1 large butternut squash
- 2 medium apples, sweet
- 1 tsp salt, Kosher or Sea
- 1/2 tsp ground black pepper
- 1/4 tsp cinnamon, ground
- 1/8 tsp nutmeg, ground
- 1 cup veggie stock
- 1 cup apple cider
Instructions
- Heat the butter and olive oil in a medium-large stockpot over low heat.
- Add onions and curry powder and cook, 15 minutes, until the onions are tender. Stir occasionally scraping the bottom of the pot.
- Meanwhile, peel the squash, cut in half, remove the seeds. Cut into 1" chunks.
- Peel, quarter and core the apples. Cut into 1" chunks.
- Add the squash, apples, salt, pepper, cinnamon, nutmeg and veggie stock to the pot. Bring to a boil, cover and cook over low heat for 30-40 minutes, until the vegetables are very soft.
- Using an immersion blender or in a blender, blend the mixture until very smooth.
- With soup back in the pot, add the apple cider and heat slightly, stirring. Add water if necessary to get to the consistency you like. It should be fairly thick but smooth. Enjoy!