Recipe ingredients
- 3 pounds butternut squash
- 6 large Jonathan or Granny Smith apples
- 6 cups water
- 4 teaspoons granulated sugar
- Pinch of ground cloves
- 1 teaspoon salt
- Freshly-ground white pepper
- 2 teaspoons curry powder
- 2 cups heavy whipping cream
Recipe method
- Cut squash in half lengthwise and scoop out seeds and fiber.
- Cut in half again, lengthwise, and pare off the outside shell.
- Cut the squash into cubes.
- Quarter, core and pare the apples. Cut them into cubes, also.
- Place squash, apples, water, sugar, cloves, salt and pepper in a large saucepan or casserole.
- Bring to a boil.
- Reduce heat, cover and simmer 30 to 45 minutes, or until the squash and apples are extremely soft and beginning to form a puree.
- Puree the mixture, including the water, in a food processor or blender.
- The soup may be stored in the refrigerator at this point.
- Before serving, stir together the squash-apple mixture, curry powder, and cream in a saucepan.
- Bring slowly to a simmer and taste for seasoning.
- Should the soup be too thick, add a little water.
Other soup recipes:
Butternut apple soup recipe
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