Adapted (barely) from Barefoot Contessa Parties!
I discovered this soup quite a few years ago and I’ve lost count of how many batches I’ve made over time. It’s soothing and warm and even though it’s very smooth and has the illusion of cream, it’s actually extremely healthy not to mention vegan (as I’ve made it here. Ina’s original version has butter, which I’ve omitted). This has become a Thanksgiving staple at my house and I’ve been asked for the recipe over and over again. So here it is, folks.
Preparation time: 30 minute(s)
Cooking time: 50 minute(s)
Number of servings (yield): 8
Alicia, this is a great recipe ! I would never have thought of butternut squash and sweet apples together in a soup. Must try this one. Thanks for the tips!
I made this tonight and have to say…not my favorite! The soup was much too sweet for my taste. I have a recipe for a roasted butternut squash soup that I like much more. I love how the roasting adds depth and sweetness to the soup without being overpowering. I won’t make this again but I’m glad we gave it a shot.
Oh, no! Sorry to hear this didn’t work out for you. I’ve made countless batches of this soup and the best ones have been when I’ve used a hotter curry powder (to offset the sweet a bit). I’d love to see your recipe for a roasted squash soup…if you are so inclined to share, please send it along to me! Thanks for your comment.
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