This soup is a crowd favourite. Perfect for an appetizer, side or lunch it is simple to make and tastes amazing. If you want to add some protein you can add non-GMO tofu at the end of cooking, before you blend.
Butternut Squash Apple Soup
serves 8-10
Ingredients
- 2 tablespoons unsalted butter
- 4 cups chopped yellow onions (approx. 3 large)
- 2 tablespoons mild curry powder
- 2 large butternut squash
- 1 1/2 lbs. sweet apples, such as McIntosh (approx. 4 apples)
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 2 cups water
- 2 cups good quality apple juice or apple cider
- 1 cup extra firm non-GMO tofu cubed (optional)
- Topping: Greek Yogurt (optional)
Method
Warm butter in large stockpot over low heat. Add the onions and curry powder and cook uncovered for approximately 15 minutes until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Cut squash into chunks. Peel, quarter and core apples. Cut apples into chunks.
Add squash, apples, salt, pepper and 2 cups of water to the pot. Bring to a boil, cover, reduce the heat to low and cook for 30 to 40 minutes until squash and apples are very soft. Add cubed tofu (optional). Process the soup through a food mill or puree in blender or food processor.
Pour soup back into the pot. Add apple juice or apple cider and enough water to make soup the consistency you like. Salt and pepper to taste if needed top with greek yogurt and serve hot. This soup is amazing!
