Wednesday, November 3, 2010

Butternut Squash & Apple Soup

In honor of the temperature going down to 28 degrees tonight, I thought I'd share a warm and comforting Autumn soup!

Butternut Squash & Apple Soup

This soup is adapted from a recipe I found in Fitness Magazine. The hint of curry, as well as the sweetness of the apples give this soup a really unique and delicious flavor. The addition of the white beans adds some depth and creaminess as well. Perfect for a cool Fall night! This soup is really nice served with some toasted crostini, spread with some fresh roasted garlic. 


1 tablespoon olive oil
2 cups onions, chopped
1 teaspoon curry powder
1/2 teaspoon cinnamon
6 cups butternut squash, peeled and cubed
2 granny smith apples, cored, peeled and cut into bite-size chunks
1/2 teaspoon thyme
2 (15 ounce) cans white beans, drained and rinsed
1/2 teaspoon salt (to taste)
1 tablespoon pure maple syrup (optional)
4 cups vegetable broth
2 cups water
freshly ground black pepper, to taste

1.  In a soup pot, heat the olive oil over medium-high heat.
2.  Add the onion and curry powder and cook 3 minutes.
3.  Add the butternut squash, apples, thyme, white beans, salt and vegetable broth and the 2 cups of water - bring to a boil.
4.  Reduce heat and cook until squash is very tender, about 20 minutes.
5.  Working in batches, puree the soup in a food processor or blender until almost smooth.  (I like to let the soup cool a bit OR work in VERY small batches if soup is still hot).

Butternut Squash & Apple Soup


  1. I had a similar recipe saved but this version sounds much more nutritious with the addition of the beans, what a neat idea!

  2. That soup is making my mouth water!!!!

  3. Thank you everyone! I have a uncontrollable weakness for butternut squash soup... lol