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Butternut Squash and Apple Soup

Tony Bailey
  • 75 minutes
  • Serves 6

INGREDIENTS

1

Butternut squash (about 4 pounds), Large

1

Granny smith apple

1 tbsp

Thyme, fresh

2

White onions

4 cups

Stock

1/2 tsp

Curry powder

4 tbsp

Olive oil, Extra Virgin

2 tbsp

Butter

1/2 cup

White wine