It’s getting cold here in Los Angeles and it’s a rainy today, so it’s the perfect time for soup!! So warm and comforting!! I love making soup! So easy and delicious!! Stay inside, grab a great movie and enjoy some soup!
Butternut Squash and Apple Soup
What you’ll need:
2 tablespoons vegan butter
2 tablespoons good olive oil
3 large yellow onions, chopped
1 tablespoons mild curry powder
2 large butternut squash
4 sweet apples, such as McIntosh or Fuji
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
A dash of cinnamon
2 cups water
2 cups apple cider or juice
What you’ll do:
Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot so it doesn’t stick.
Peel the squash, cut it in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
Add the squash, apples, salt, pepper, cinnamon, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Blend with an immersion blender or transfer to a blender and blend.
Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like. It should be slightly sweet and quite thick. Add salt and pepper to taste. Serve warm.
This recipe just screams fall to me! It’s so good!! Give it a try!
**Did you make too much? Soup is really easy to freeze! Just let the soup cool completely and pour into plastic tupperware and freeze! When you defrost, place it in the fridge overnight.
This is an immersion blender and it makes life so much easier!
These are excellent for blending warm soups or sauces. Instead of transferring soup to a blender in batches then eventually back to the pot. Simply stick this blender right into your pot. Makes life so much easier!! I have this one by cuisinart and they are around $50. Definitely add it to your Christmas list!