Butternut Squash and Apple Soup

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This is really, really good and really, really easy. It was a hit! I was pretty nervous to make this since my husband cringes at the word "squash" but much to my surprise, he loved it! He even took some to work today. I cut the recipe in half and still made more than enough for the two of us. Like some others, I did half apple cider and half chicken broth at the end and garnished with a dollop of creme fraiche. This was the perfect starter to a main course of grilled steak and roasted veggies.

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I will not cook this again.

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Phenomenal!!! I currently am waiting on surgery to remove my gallbladder, so I adjusted the recipe slightly to avoid any fat that will cause me pain. I completely omitted the butter and olive oil, and simply sauteed the onions and curry with nonfat cooking spray. At the end of the cooking process, I seasoned the soup with cinnamon and nutmeg- you gotta have those flavors with butternut squash! The sweet flavors go quite well with the curry. This recipe is definitely a keeper, and I look forward to eating it this week : It's very thick and hearty.

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Excellent savory taste, the only thing I did different was I used chicken broth instead of the cider, and I added some cream at the last minute,the taste was rich and it was fantastic! I'm sure it would be just as good without the curry if you're not a fan of curry.

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I use garam masala curry powder, and between its aroma and that of the apples and squash simmering, the whole house smells fantastic. This soup goes together fairly quickly, is absolutely delicious on cold fall or winter days, and makes enough for two meals - one for tonight, and one to keep in the freezer until later.

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I have been making this for years along with her winter squash soup - this one has such a great texture and is velvety without the fattening cream, how can you go wrong? Plus, it is so easy (especially when you use precut squash from the store! that you look like a cooking genius when you make it! Passing this recipe onto friends!! Thanks Ina!

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I made this recipe using more apples and omitting the apple juice. It was delicious!

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I added some concentrated white wine and a little bit of creme to enrich the flavor but it was super easy to make and very good.

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Last year a friend gave us some organic apples & butternut squash; not knowing what to do with the abundance, I made this soup for the first course at Thanksgiving. I added a little extra curry & cumin & whisked in the apple cider at the end to thin it out--it's thick!--I used an immersion blender, instead of the food mill or processor & it came out like velvet. I had extra heavy cream (it was Thanksgiving! that I whipped up to garnish the soup, (sans sugar!. Also added a good sprinkling of chopped chives to top the puff of cream. I'm not a huge fan of soup, but this was awesome as well as an EASY & elegant addition to a big meal. It will definitly be on our table again next Thanksgiving. : Thanks Ina!!!
BTW, I repeatedly said the name of the soup & when older family members took their first bite, they were quite surprised at the intense apple flavor, they loved it, but because of the butternut squash color of the soup no one heard the word 'apple'...I have made it since without the apple cider & we didn't care for it.

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It should be under EASY recipe. I am not very good in the kitchen and this recipe is easy and delicious.

Buy pre-packaged butternut squash. The first time I made this soup I peeled and cubed it myself and it required strength and time.

Im not big into soup but this one I love and highly recommend.