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5 from 9 votes
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Apple Butternut Squash Soup

Tip: You can also use cashew yogurt instead of the buttermilk if you'd like to make it vegan.
Course Appetizer, starter
Cuisine Mexican
Keyword apple butternut squash bisque, apple butternut squash soup, apple butternut squash soup recipe, apple butternut squash soup vegan, butternut squash apple soup vegan, butternut squash soup curry apple, butternut squash soup with apple, butternut squash soup with apple cider, butternut squash soup with yogurt, vegan butternut squash soup with apple
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 -6
Calories 200 kcal
Author Catherine Katz

Ingredients

  • 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

Instructions

  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. Alternatively, you can use a stick hand blender to blend the soup to desired creaminess right in the pot, its a lot less messy!
  6. Add buttermilk or cashew yogurt (for vegan option) and simmer for a few minutes.