Time to start collecting those Thanksgiving Recipes. Soup’s First.

By on November 16, 2019

Apple & Butternut Squash Soup

Apple & Butternut Squash Soup

2 tablespoons vegetable oil
1 medium yellow onion, chopped
1 medium butternut squash (about 3 pounds), peeled, seeded and cut into 1/2-inch chunks (about 7 cups) (easier if you cook it whole first, then cut it up with a spoon)
1 Granny Smith apple, peeled, cored and chopped, plus 1 Granny Smith apple, cored, diced small and tossed with 1 teaspoon lemon juice (for garnish)
1 1/4 teaspoons kosher salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground ginger
1/4 teaspoon curry powder
1/4 teaspoon ground coriander
1/8 teaspoon ground cayenne pepper (optional)
2 cups Apple Juicy Juice® 100% Juice
4 cups vegetable broth, divided
1/4 cup sour cream, for serving

Heat oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Add onion, and cook, stirring occasionally, until softened, about 5 minutes. Add butternut squash, and continue cooking, stirring occasionally, until softened, about 10 minutes.

Add peeled, chopped apple (reserving small-diced apple), salt, pepper, ginger, curry powder, coriander, cayenne pepper (if using), Apple Juicy Juice® 100% Juice and 3 1/2 cups broth. Bring to a boil, and reduce heat to a simmer. Cook until squash and apples are very soft.

Using an immersion blender, puree soup in pot until very smooth, thinning with remaining 1/2 cup broth, if desired. Or, carefully ladle soup into a traditional blender, and blend in batches until all soup is blended, thinning as desired. Return to medium-low heat. Taste and adjust seasoning, if desired.

Serve topped with a dollop of sour cream and diced apples.


Makes 8 (8-ounce) servings

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”