Apple Butternut Squash Soup
Serves: 4-6
Tip: You can also use cashew yogurt instead of the buttermilk if you'd like to make it vegan.
  • 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
  1. 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).
  2. 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.
  3. Reduce heat, add in the apple cider and simmer until the squash and apples are very tender (about 20 minutes).
  4. When the soup is ready, let it cool down for a few minutes.
  5. Pour it in a blender or food processor (you may have to do it in several batches) and puree until smooth.
  6. Add buttermilk or cashew yogurt (for vegan option) and simmer for a few minutes.
Recipe by Cuisinicity at