I love how comforting a good bowl of soup can be in cold weather, plus soup recipes, including this recipe for Curried Butternut Squash and Apple Soup, 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 for Curried Butternut Squash and Apple Soup 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