Butternut squash apple soup
Butternut squash apple soup. Delicious autumn flavors blended together make this vegan soup a crowd-pleasing appetizer.
Kelly @ Trial and Eater
(I used a medium yellow curry powder)
cubed butternut squash
, chopped (about 1 1/2 cups)
salt and pepper
, to taste
optional apple slices for serving
In a large pot, add olive oil, chopped onion, celery and curry powder and cook over medium heat for 5 minutes, until onions are translucent.
Add in squash, apples, broth and water, reduce heat slightly to medium-low and cook for 20-30 minutes until fruit is tender.
Blend until smooth using a immersion blender (or let cool slightly and carefully blend in a regular blender).
Add salt and pepper to taste.
Serve hot or refrigerate for later. Still tastes delicious when it is served cold!