This Curried Apple Butternut Squash Soup is a deliciously rich soup with a sweet, earthy flavor. I don't love butternut squash or apples particularly but together with the spices, some kind of magic happens and I end up really savoring this soup. I had some garam masala leftover from the Indian Butter Chicken recipe I made recently so I used that for a richer flavor but you can also use plain curry. It's warmth is perfect for a crisp fall day!
Curried Apple Butternut Squash Soup
- 1 butternut squash cubed
- 1 carrot
- 1 stalk celery
- 16 oz chicken stock vegetarians, substitute vegetable stock
- 1 onion chopped
- 1 potato
- 2 teaspoon minced garlic
- 2 cups apple sauce
- 1 teaspoon garam masala or curry
- ½ teaspoon nutmeg
- ½ teaspoon pepper
- 1 teaspoon salt
- ½ cup sour cream
- Place all ingredients, minus the sour cream, into a Crock-Pot and cook on low for 4 hours.
- Place cooked ingredients into a blender, add sour cream and purée.