Butternut Squash & Apple Soup

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

3 thoughts on “Butternut Squash & Apple Soup”

  1. Great items from you, man. I have remember your stuff prior to and you are just too great. I really like what you have got here, really like what you are stating and the best way during which you are saying it. You’re making it enjoyable and you still take care of to keep it wise. I can not wait to read much more from you. This is actually a great web site.

Comments are closed.