Butternut Apple Soup

While on vacation at Lake Barkley a couple of weeks ago, my sister and I cooked the entire trip.  This was one of the  soups that we fixed, it was fairly easy to prepare and you could really taste the apples and onions.  This is a really delicious creamy soup and diffidently worth trying for yourself on a cool fall evening.

1 butternut squash

2 apples (we used Mutzu)

2 medium onions( we used “candy”)

3 tbsp olive oil

1/4 tsp salt

1/4 tsp pepper

1.5 c low-sodium chicken broth (or you can use water)

1.5 c water

1 tsp curry powder (we used 3 sprigs of fresh curry)

1/2 tsp ground cinnamon

1/2 tsp ground cumin

1 tbsp fresh basil leaves finely chopped


Preheat oven to 400 F.

Slice the squash in half. Core and slice in half again. Peel the apples, and cut them and the onions into large chunks. Spread the squash, apples, and onions on a baking sheet.

Sprinkle the salt and pepper and drizzle the olive oil. Roast in the oven for 45-60 minutes or until soft. Check once or twice and turn the onions and apples over so they don’t burn.

When soft, use a spoon to scoop out the flesh of the squash. Cut into large chunks. Place the squash, apples, and onions in a blender with 1.5 cups of water. Blend until smooth.

Pour the puree in a pot, add the chicken stock, curry powder, cumin, cinnamon, and basil. Bring to a boil, then simmer for 10 minutes. Add more water or chicken stock for a thinner soup.

We garnished with a drizzle of heavy whipping cream and coconut flakes.

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