Creamy Squash and Apple Soup
Roasted squash, apples, fresh ginger, and warm spices make this the perfect soup for an autumn meal. Serve with hearty bread.
Serves: 6Hands-on: 20 minutesTotal: 1 hour 45 minutesDifficulty: Easy
- 1 large butternut squash, split lengthwise and seeds removed
- 2 Tbsp. butter, melted
- 2 Tbsp. olive oil
- 1 medium onion, peeled and chopped
- 1 large apple, peeled, cored, and diced
- 1 Tbsp. grated fresh ginger root
- 2 cloves garlic, minced
- 1 Tbsp. curry powder
- 1 tsp. salt
- 1⁄2 tsp. ground black pepper
- 4 cups low-sodium chicken broth
- 1 package (8 oz.) cream cheese, cut into 1-inch cubes and softened
- Preheat oven to 375°F. Brush the cut side of squash with melted butter and place, cut-side-down, on baking sheet. Roast for 45 to 55 minutes, or until squash is tender. Let sit until cool enough to handle, about 15 minutes. Remove flesh from skin and cut squash into 1-inch pieces; set aside.
- In a stockpot, heat olive oil over medium heat. Add onion, apple, ginger root, garlic, and curry powder; cook and stir for 5 minutes. Add cubed squash along with salt, pepper, and chicken broth. Bring to a simmer; reduce heat to maintain a simmer for 20 to 25 minutes, or until vegetables are tender. Add cream cheese and stir.
- Using an immersion blender, process soup until smooth. Heat thoroughly but do not boil.