Recipe: Butternut Squash Soup

Butternut Squash is in season during the fall, making it a great candidate for roasting or, in this case, turning it into soup. This soup is a great addition to any meal and is especially good at Thanksgiving. Like any other soup, we like to make a big pot of it so we can eat it for days.

You will need:

  • Two 14 ½ oz cans of vegetable (or chicken) broth undiluted*
  • 5-6 cups butternut squash, cubed (you can add more or less depending on how thick you like your soup)
  • 1 cup onion, chopped
  • 1 green apple, quartered
  • ½ t. curry powder
  • ½ t. salt
  • ¼ t. pepper
  • 5 oz. light cream

*You can make your own broth so that you know exactly what is in it, but we can't all go to those lengths. If you buy your broth, search for something with as few ingredients as possible that is "all-natural". Brands such as Pacific Natural Foods and Imagine Foods have low numbers of natural ingredients and appear to be forthcoming about their ingredients, making them good choices.

To make:

  1. Combine broth, squash, onion, apple, curry powder, salt and pepper in a large pot
  2. Bring the mixture to a boil, cover the pot and reduce the heat to low, allowing the soup to simmer for 25 minutes
  3. Remove the ingredients to a blender or food processor and blend until smooth. You may not be able to do the entire pot in 1 blender, so will have to blend half, remove and blend other half.
  4. Add back to pot, add in cream and simmer for 10 minutes