Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield:
10 servings (serving size: 1 cup)

Celebrate autumn with two of its stars--squash and apples.

How to Make It

Step 1

Heat the oil in a large Dutch oven over medium heat. Add leek and next 5 ingredients (leek through garlic), and cook 2 minutes, stirring frequently. Add squash, water, and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender.

Step 2

Place half of soup in a blender; process until smooth. Pour puréed soup into a large bowl. Repeat procedure with the remaining soup. Return soup to pan; stir in cream and salt. Cook 1 minute or until thoroughly heated. Sprinkle each serving with about 1 tablespoon cilantro.

Ratings & Reviews

Belanos's Review

Belanos
November 14, 2014
Delicious, as are the leftovers, too.The curry I used wasn't particularly hot, so the ground red pepper added a nice piquancy. I subbed parsley for the cilantro. I would make this again.

rstarrlemaitre's Review

osequin
October 13, 2013
If you like curry, this is for you. I'd leave out the ground red pepper though, as the curry makes it plenty spicy enough.

osequin's Review

doremi
April 01, 2012
This is a fairly good recipe. I would have liked it to have a little more flavor but it may be that my squashes weren't as sweet as they usually are. I used parsley instead of cilantro and blended with an immersion blender. I think there are better butternut squash soup recipes out there but this one isn't bad.

doremi's Review

ek14580
December 02, 2011
I followed this recipe exactly and it was outstanding. Made it for Thanksgiving and again 2 days later with left over squash! Great for vegetarians.

Shgoodwin's Review

Shgoodwin
October 26, 2009
I love this soup when butternut squash is in season. I reduce the water to 5 cups because I like the soup thicker. I only use 1/2 the curry as it tends to overpower the dish. I serve this with the Raisin Rosemary Rye bread from the same issue for a hearty lunch or light dinner.

ek14580's Review

rstarrlemaitre
November 07, 2008
This recipe is great! It's healthy and yummy, however I left off the cilantro.