Meatless Monday: Butternut Squash and Apple Soup

I am always looking for squash recipes to try. Come the fall and winter months, my CSA gives me a squash or two a week, usually butternut, sometimes acorn.

The week approaching New Year’s Day, I found myself with two butternut squashes in my crisper, and a plan to do a lot of cooking for the holiday. Because we would also be having sauerkraut (with vegetarian kielbasa for the veggies, and pork for the omnivores), I thought a sweet soup would be better than savory.

I adapted this recipe from Ina Garten at the food network site. It’s excellent, and leftovers freeze well.

Butternut Squash and Apple Soup

2 tbsp salted butter (it’s all I had; if you want less salt, use unsalted butter)
2 tbsp olive oil
2 small yellow onions, chopped
2 tbsp curry powder
2 large butternut squash (about 5 lbs.), peeled and cut into chunks, seeds removed
4 sweet apples, peeled, cored, and chopped (about 1.5 lbs.; I used organic Pink Lady apples)
2 tsp kosher salt
freshly ground black pepper
2 cups water
1 cup apple cider

Warm butter, olive oil, onions, and curry powder in a large stockpot, uncovered over low heat, 15 to 20 minutes. Stir occasionally, scraping the bottom of the pot.

While the onions are getting tender, prepare squash and apples. Add squash, apples, salt, pepper, and 2 cups of water to pot. Bring to boil, cover, and cook over low heat 30 to 40 minutes, until squash and apples are very soft. Use an immersion blender to puree soup coarsely. (If you don’t have an immersion blender, you can use a food processor or a food mill fitted with a large blade.)

Add apple cider (or juice) until the soup is the consistency you prefer. I only used a cup of cider for a thick, creamy consistency.


I made this soup the day before New Year’s, refrigerated it over night, and served it from a slow cooker the next day.

What’s your favorite way to use squash?

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