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Butternut Squash and Apple Soup
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 
Based on Francis Mallman's Butternut Squash Soup Recipe
Course: Soup
Servings: 6 Servings
Author: Tony Bailey
Ingredients
  • 1 Large Butternut Squash about 4 pounds
  • 2 Tablespoons Butter
  • 4 Tablespoons Extra Virgin Olive Oil
  • 2 White Onions
  • 1 Granny Smith Apple
  • 1/2 cup White Wine
  • 1 Tablespoon Thyme fresh
  • 4 cups Stock
  • 1/2 teaspoon Curry Powder
Instructions
  1. Sweat the onion and garlic (seasoned with salt and pepper) over medium heat in a large stock pot for about 10 minutes
  2. While this is cooking, carefully chop the squash into 1/2" square pieces
  3. Peel and core the apple. Roughly chop it up into 1/4" square pieces
  4. When the onions have turned translucent, add the squash and apples to the pot. Eat the leftover apple peels, toss out the core.
  5. Stir this all together and give it a few minutes to mix well with the heat. Add the wine to the pot and bring it to a low boil
  6. You'll want to reduce the wine down until it has almost evaporated, this will take about 15 minutes
  7. Add the stock, curry powder and the thyme leaves. Bring to a boil, then reduce and let it simmer for about 30 minutes