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