Butternut Squash & Apple Soup

October 21

I am so glad that the temperature is starting to drop again!  I know, I know….I won’t be saying that come January, but fall really is my favorite season for food and nice bowl of Butternut Squash and Apple Soup taste so much better to me when the temperature is below 60 degrees.  This recipe a perfect compliment to any fall and winter menu!





Butternut Squash & Apple Soup

  • 2-15oz cans butternut squash (pumpkin works great too!)
  • 1-25oz jar apple sauce (if using unsweetened, please add 1 TBSP dark brown sugar)
  • 2 cups chicken stock, reduced sodium (can use vegetable stock if vegetarian)
  • ½ cup heavy cream
  • ½ tsp cinnamon
  • 1 tsp curry powder
  • 2 tsp kosher salt
  • ½ tsp cracked black pepper

Combine all ingredients in pan and cook over medium/low heat until heated through. Stir frequently. Garnish with vanilla cream.  Serve.

Yield:  2 quarts/8-8oz servings

Vanilla Cream

  • 8 oz sour cream
  • 1 tsp vanilla extract
  • ¼ cup heavy cream

Posted by on October 21, 2010 in Soups


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3 responses to “Butternut Squash & Apple Soup

  1. Stephanie Selensky

    August 29, 2011 at 11:15 pm

    The measurements are showing up with funny coding. Could you clarify?

    • Everyday Gourmet

      August 30, 2011 at 3:13 pm


      I think that I just fixed the measurements. Please let me know if you still have problems. 🙂


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