Number of servings.Servings 8about 1-3/4 cup servings
Calories per serving.Calories 202kcal
Ingredients
1tablespoonextra virgin olive oil
2 mediumonions, chopped
3clovesgarlic, chopped
1½tablespooncurry powder
kosher salt + pepper, to taste
4poundbutternut squash, peeled, seeded + diced into ½" pieces
2poundgranny smith apples, peeled, cored + diced into ½" pieces
6cupschicken or vegetable broth
Instructions
Heat oil in a large stockpot over medium heat.
Add onions and a little kosher salt and fresh ground pepper. Sweat them for 10 minutes. Stir occasionally to prevent burning. The goal is soften them, but not add too much color.
Add the garlic when there is just a minute or two left on the onions.
Sprinkle in the curry powder and stir to combine.
Add the squash, apples and broth to the stockpot. The broth may not cover the ingredients, but that's ok.
Bring it to a boil over high heat, then turn the burner down to medium. Cover the pot and cook for 15 minutes.
Blending the Soup
At this point, you can carefully blend the soup right inside the pot with an immersion blender.
If using a food processor or blender, transfer and blend the soup in batches. Remove the blended soup to storage containers or a large bowl between batches.
If using a blender, be sure to leave the lid vented and cover the opening with a kitchen towel to avoid splatter or burns.
Notes
Garnish with your favorite toppings and serve alongside a sandwich or salad for a filling meal.