The best butternut soup of the season.

It is no secret that I LOVE butternut squash, in a borderline obsessive way. I mean, if I had a child born in 2010, he or she might have ended up named Butternut Benfield. Lucky for you and my future children, instead I just coming up with ways to eat as much squash as possible.

I’ve had other versions of this that were more on the sweet side, but this version uses red curry paste and thyme to make a savory soup.

Savory apple butternut soup

Ingredients

1 small butternut squash, peeled and cubed (About 4 cups)
1 apple, peeled, cored and cubed
1 small white onion, thinly chopped
1 tsp olive oil
1 Tbs chopped garlic
3 cups vegetable broth
1/2 cup cream, half/half or non-dairy cream (Soy or Almond)
1/2 Tbs dried Thyme
1 Tbs Red Curry Paste
1/2 tsp ground cumin
Salt and pepper to taste

Directions – Make about 7 cups.

1. Saute garlic and onion in oil until translucent.
2. Add broth, apple, squash, curry paste, thyme, and cumin.
3. Cook for 20-30 minutes or until apple and squash are soft.
4. Add cream and stir.

You could blend this soup for a smoother consistency, but I like it fine without that. Plus, less dishes to clean! Oh, and the hardest part of dealing with butternut squash is peeling and chopping. It doesn’t take THAT much work for a small squash, but if you buy the pre-cubed I won’t judge.

For complete nutritional information, check out my recipe on SparkRecipes.

Edit: I made another batch and used an emersion blender. I still like the chunky better.:

I think it needs more cream if it is going to be smooth.