Roasted Apple & Butternut Squash Soup
Prep Time
Cook Time
Total Time
Recipe Type: Soups
Serves: 4 cups
  • 1 ½ lbs. (1 large) butternut squash, peeled & seeded
  • 1 large granny smith apple, peeled & cored
  • ½ large red onion
  • 1 Tbl. mild curry powder
  • 1 cup water
  • 1 cup apple cider
  • olive oil
  • salt & pepper
  1. Preheat the oven 425 degrees. Dice the squash, apple and onion into 1 inch cubes. Evenly distribute the cubed ingredients onto a sheet pan. Toss with olive oil, salt and pepper. Roast at 425 degrees for 20 – 25 minutes or until tender.
  2. Scoop the roasted mixture and any juices into a large stock pot with the curry powder, water and cider. Pulse the mixture with an immersion blender until desired texture is achieved. Try to avoid over blending. If it’s like baby food, then you’ve over blended. You might need to add more water if the mixture is too thick. Cook the soup over medium heat for 10 minutes to allow the flavors blend and is the desired temperature to serve. Season with salt and pepper.
Author's Note
If you don’t own an immersion blender, ladle the vegetables and water into a food processor in two batches. Pulse each batch until smooth and pour it into the stock pot. Continue with the rest of the directions.
Recipe by Culinary Cory at