Butternut Squash and Apple Soup

It’s nice having a dish to serve as an appetizer or side that (1) can be made well in advance, (2) doesn’t require oven space for reheating, and (3) is easy to make and delicious to eat. This butternut squash and apple soup not only fulfills these three categories, but it also gets bonus points for showcasing some of fall’s best produce - bringing some incredible spicy and sweet flavors to the Thanksgiving table amidst an overly savory and otherwise indulgent meal.

  • Serves: 2
  • Cook Time: 30 minutes
  • 2 tbsp Unsalted Butter
  • 2 tbsp Olive Oil
  • 4 cups Yellow Onions (chopped)
  • 2 tablespoons Ras el Hanout
  • 5 lbs or 2 large Butternut Squash
  • 1.5 lbs Apples (Mutsu preferred)
  • 2 tsps Kosher Salt
  • 1/2 tsp Freshly ground black pepper
  • 2 cups Water
  • 1 cup Apple Cider
  1. Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
  2. Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
  3. Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft.
  4. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
  5. Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.