Butternut Squash and Apple Soup

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Deliciious! I made this using unfiltered organic apple juice from Trader Joe, had just 2 Granny Smith baking apples which was plenty. Our guests raved about it. Ellejo

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Thanks Ina for great recipe, I did add some ground cayenne red pepper to give it a bit of a kick. I was kinda nervous about the apples and apple juice/cider making it too sweet but overall thought it was a perfect balance of sweet and savorey for the soup. I just had some left overs from this soup from 2 days ago, and it is still awesome, I HIGHLY recommend!

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This turned into a delicious soup. I agree with some of the comments that chopping up and peeling raw butternut squash is such a pain! I decided to poke holes into the skin and roast them whole in the oven for 40 minutes first. This makes it so much easier to peel and cut. I just added them to the boiling water after the apples had softened a little. In the end, the soup was great but I found it too sweet and heavy on the apple... I ended up roasting more squash to add to the soup the following day to make it thicker and less sweet.

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As soon as it started to feel like fall I made this soup again. I tried it first last year and now it's my go-to soup when it's chilly. Super easy to make (you just have to chop everything and DELICIOUS. Especially with warm bread on the side. This time I made a homemade loaf of cinnamon raisin. If you're sensitive to spicy foods, use mild curry powder. I used super spicy curry and it still tasted amazing, but was hot!

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My wife and I thought the recipe just rocked!!!! It is easy to make, it freezes wonderfully, and it goes great with a grilled cheese sandwich.

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I've been making this soup for the entirety of this past fall and current winter. Buying the butternut squash whole will save you some money over the pre-cut. But is it worth saving a few pennies? Hey, if you skipped the gym, you're making up for it by cutting those squashes up. Not kidding!
Overall, the soup is fresh tasting for days, excellent with a little bread on the side and you'll keep thinking how great it is that it has all simple ingredients with some a complex taste. To add, I only splash it with the cider.
You can't beat this recipe.

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I made half the soup, so I used half of all the ingredients, plus I added a can of pumpkin puree for additional vegetables. I also used vegetable stock. Agree the sweet and heat are great combo. I plan eating it with nuts for additional texture. I also used almost all of a quart of the stock.

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Healthy. Delicious. Layers of flavor. Wow a crowd. Buy pre cut squash. Use an immersion blender.

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I enjoy cooking with butternut squash, and it smelled awesome while cooking...however I found it to be too sweet. I don't know what happened. I also agree that it does not seem to have enough liquid, it's too thick. I tried substituting chicken stock for the water thinking it would give it more of a savory flavor, but it was too sweet.

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Loved it! First time making and eating butternut squash soup. Perfect balance of salty, sweet & spice. Have added to my recipes for future use. Many Thanks Contessa. Love your show.