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Harvest Butternut Squash Soup Recipe

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This recipe for Harvest Butternut Squash Soup, by , is from Beckmann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kathy Barraco

Category:
Category:

Ingredients:  
Ingredients:  
1 Butternut Squash, peeled, seeded, and chopped into 2 inch pieces
1 large onion, peeled and rough chopped
1 large Apple, peeled, seeded, and rough chopped
1 T olive oil
4 c chicken or vegetable broth (vary amount of broth based on desired thickness)
1 c cream or half and half
1 T butter
1 T curry powder
1 t allspice
1 t salt to taste

Directions:
Directions:
Place 1st 4 ingredients on a cookie sheet and roast in preheated 425 degree oven for 20 minutes
Remove from oven, and add all other ingredients into a pot or blender/ may be done in batches
* blend until smooth either in blender, or in pot with hand held immersion blender (preferred!)

May add assorted garnishes: crumbled goat cheese and minced scallions or toasted pumpkin seeds

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
40 min
Personal Notes:
Personal Notes:
My Mother would make her version of this soup as the first course for Thanksgiving Dinner every year
My version above includes inspiration from Ina Garten and a Chef I met who had a great take on this classic!

 

 

 

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