Curry Butternut Squash & Apple Soup

× 4
This is a delightfully creamy soup between the squash and heavy cream, and the spices add a wonderful flavor.

1

  • 2 tbsp
    olive oil, extra-virgin
  • 1
    onion, yellow (diced)
  • 1
    carrot
Heat oil in a dutch oven. Add the onions and carrots and cook until the latter are soft.

2

  • 4 cups
    chicken broth
  • 4 cups
    butternut squash (chopped)
  • 1
    apple (cored, peeled, diced)
  • 1 tsp
    cinnamon
  • 1½ tsp
    yellow curry powder
  • ½ tsp
    salt
  • ½ tsp
    black pepper
Add the chicken broth, squash, apple, and spices. Bring to a boil, and then reduce to a simmer until the squash is tender (about 30 min).

3

  • ½ cup
    heavy cream
Purée the soup (in batches, if necessary), and return to the dutch oven. Add the cream, and reheat gently until just barely simmering.
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