Butternut Squash, Apple, and Coriander Soup

Nothing says Fall and Winter like Butternut squash and apples. Putting them together in a soup: Fall/Winter madness! The butternut squash gives a cozy, creamy, full bodied texture, the apples give a balance of sweetness and tartness and the coriander creme gives a bite of acidity.

What You Need:

  • 2 Tablespoons of butter
  • 2 pounds of Butternut squash, prepared and cut into ¾ inch cubes
  • 1 small onion, chopped
  • 1 clove of garlic, peeled
  • 1 teaspoon of curry powder
  • 2 apples (granny smith)
  • 4 Cups of Vegetable or Chicken Broth


  • ½ cup Crème Fraishe or sour crème
  • 2 teaspoons of coriander (or to taste)

How To:

1. Melt butter in the pot you will be using for the soup over medium heat.
2. Add onion and garlic. Stir and cook until the onion is a bit transparent and the clove of garlic is lightly golden.
3. Add the Butternut squash, apples, and curry powder. Stir around and cook for 5 minutes.
4. Add broth and bring to a boil then reduce heat and let simmer for 20 minutes.
5. Let cool for 10 minutes.
6. While waiting for the soup to cool, in a separate bowl combine the Crème fraishe or sour crème with the coriander.
7. In batches, by using a blender, puree the soup. Once pureed by back into pot and add salt to taste.
8. Serve hot, in a bowl with a spoonful of the crème on top.