This lovely blend of apples, butternut squash and curry is just so yummy! This autumn soup is very creamy even though it is very low in fat. It is even tastier if made in advance and refrigerated before pureeing in blender and reheated when ready to serve, but it isn’t necessary. I served this creamy luscious soup as an appetizer in a demi-tasse for a Fall evening party-WOW!–and no need for spoons here, just perfect for a holiday party! I also give you the option of making this soup vegan by substituting the buttermilk with dairy-free unsweetened plain cashew yogurt (click here to see the brand I use).
Apple Butternut Squash Soup
- 1 Tbsp olive oil extra virgin
- 1 big yellow onion
- 1 Tbsp curry powder mild
- 20 ounces fresh butternut squash
- 2 medium apples
- 3 cups fat-free vegetable broth
- ¾ cup apple cider
- 1½ cups fat-free buttermilk or cashew yogurt for vegan option
- ¾ tsp salt
- Peel and chop the onions finely. Place olive oil in a pot large enough to hold the soup, and heat to medium; add chopped onions and curry powder and sautee over low heat until tender (8-10 minutes).
- Peel the apples, core and slice in big chunks. When onions are tender, pour in broth, chopped squash, apples and salt and bring to a boil.
- Reduce heat, add in the apple cider and simmer until the squash and apples are very tender (about 20 minutes).
- When the soup is ready, let it cool down for a few minutes.
- Pour it in a blender or food processor (you may have to do it in several batches) and puree until smooth. Alternatively, you can use a stick hand blender to blend the soup to desired creaminess right in the pot, its a lot less messy!
- Add buttermilk or cashew yogurt (for vegan option) and simmer for a few minutes.