Curried Butternut Squash Soup

Finally…soup season is here! Here is Mackey’s curried butternut squash soup recipe that is perfect on it’s own with crusty bread or as a side to baked chicken and roasted root vegetables.

ingredients

  • 2 medium butternut squash

  • 2 sweet apples, peeled, cored and chopped

  • 2 cups chopped yellow onion

  • 3 cups chicken stock

  • 1 cup apple juice

  • 4 tablespoons butter

  • 5 teaspoons curry powder

  • salt and pepper to taste

Instructions:

  • Have squash lengthwise, place cut side down in a baking dish

  • Bake at 350 for 30 to 40 minutes

  • Flip over and bake 25 minutes longer

  • Peel and cut into pieces

  • While squash is baking, melt butter in stock pot

  • Add onions and curry

  • Cook covered over low heat for about 25 minutes

  • Add chicken stock and apples, summer for 15 minutes

  • Add baked squash pieces, simmer for 10 minutes

  • Puree in pot with a hand blender

  • Add apple juice, salt and pepper to taste

ENJOY!