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Curried Butternut Squash and Apple Soup with Maple Cream

Emily Clifton
  • 60 minutes
  • Serves 6 to 8

INGREDIENTS

2

Apples

3

lbs Butternut squash

1

1 inch piece Ginger, fresh

2 cups

Onion

2 1/2 cups

Chicken or vegetable stock

3 tbsp

Maple syrup

1 tbsp

Curry powder

1

Kosher salt and pepper

2 tbsp

Olive oil

1 cup

Apple cider

2 tbsp

Butter, unsalted

1 cup

Sour cream