Butternut Squash & Apple Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  4 clove or 12g

• Apples

  Without skin

  4 medium or 644g

• Rolled oats

  Plain, dry oatmeal

  ⅓ cup or 27g

• Onions

  Raw

  ⅔ cup, chopped or 107g

• Squash

  Winter, butternut, raw

  6 ½ cup, cubes or 910g

• Curry paste

  3 tbsp or 45g

• Salt

  Table

  1 dash or 0.4g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

Directions

1. Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion & wilt; Then add rest of ingredients squash, onion, garlic, curry paste, etc. Stir to combine.
2. Add oats & broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
3. Once the squash mixture is done cooking, purée the mixture with immersion blender until smooth.
4. Serve with fresh herbs.

Similar Foods

• Slow Cooker Butternut Squash Soup
• Butternut Squash Soup with Chestnuts
• Thai Curried Butternut Squash Soup
• Roasted Butternut Squash & Bacon Soup
• Caramelized Butternut Squash
• Butternut Squash Hash