Curried Butternut Squash and Apple Soup

I love how comforting a good bowl of soup can be in cold weather, plus soup recipes are typically super easy to make!

I try to keep my freezer stocked with a bunch of different soups to enjoy on nights that I just don’t feel like cooking.

The use of curry in this Cooking Light recipe makes for a nice warm tasting soup.

Ingredients:

• 1 tablespoon unsalted butter (or margarine to make dairy free)
• 1 tablespoon olive oil
• 1 medium leek, chopped
• 1 granny smith apple, peeled and chopped
• 1 tablespoon Madras curry powder
• 1/2 cup dry white wine
• 2 lbs pre peeled, pre cut butternut squash
• 4 cups unsalted chicken stock (or vegetable stock to make vegetarian)
• 2 tablespoons pure maple syrup
• 1 1/2 tablespoons apple cider vinegar
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• coconut milk, to taste
• 1/2 cup julienne-cut granny smith apple

Heat the butter (or margarine) and olive oil in a large pot over medium heat. Add in the chopped leek and apple and cook for 6 minutes, stirring occasionally.

Stir in the curry powder and cook for 1 minute.

Increase your heat to medium high and add the wine, cooking 2 minutes or until the liquid is reduced and slightly syrupy. Stir to scrape up any browned bits.

Add the squash and chicken stock to the pot. Bring to a boil. Reduce the heat to medium-low, cover, and simmer for 8 minutes or until the apple and squash are tender.

If you have an immersion blender, use to blend the mixture in your pot. If not, add half of the mixture to a blender. Remove center piece of blender lid to allow steam to escape and add the blender lid on top. Cover the opening in the lid with a kitchen towel (to avoid splatters). Blend until smooth. Repeat with the remaining half of the mixture.

Return the soup to the pan and stir in the maple syrup, vinegar, salt and pepper.

If desired, mix in a drizzle of coconut milk before serving. Top with the julienne-cut apple.

The sweetness of the butternut squash is offset nicely with the apple and curry.

The flavor tastes like it took forever to make, but this soup can be made in under 30 minutes!

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Yum

Curried Butternut Squash and Apple Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Ingredients

• 1 tablespoon unsalted butter (or margarine to make dairy free)
• 1 tablespoon olive oil
• 1 medium leek, chopped
• 1 granny smith apple, peeled and chopped
• 1 tablespoon Madras curry powder
• 1/2 cup dry white wine
• 2 lbs pre peeled, pre cut butternut squash
• 4 cups unsalted chicken stock (or vegetable stock to make vegetarian)
• 2 tablespoons pure maple syrup
• 1 1/2 tablespoons apple cider vinegar
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• coconut milk, to taste
• 1/2 cup julienne-cut granny smith apple

Instructions

1. Heat the butter (or margarine) and olive oil in a large pot over medium heat. Add in the chopped leek and apple and cook for 6 minutes, stirring occasionally.
2. Stir in the curry powder and cook for 1 minute.
3. Increase your heat to medium high and add the wine, cooking 2 minutes or until the liquid is reduced and slightly syrupy. Stir to scrape up any browned bits.
4. Add the squash and chicken stock to the pot. Bring to a boil. Reduce the heat to medium-low, cover, and simmer for 8 minutes or until the apple and squash are tender.
5. If you have an immersion blender, use to blend the mixture in your pot. If not, add half of the mixture to a blender. Remove center piece of blender lid to allow steam to escape and add the blender lid on top. Cover the opening in the lid with a kitchen towel (to avoid splatters). Blend until smooth. Repeat with the remaining half of the mixture. Return the soup to the pan and stir in the maple syrup, vinegar, salt and pepper.
6. If desired, mix in a drizzle of coconut milk before serving. Top with the julienne-cut apple

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