Apple & Butternut Squash Soup

2 tablespoons vegetable oil
1 medium yellow onion, chopped
1 medium butternut squash (about 3 pounds), peeled, seeded and cut into 1/2-inch chunks (about 7 cups)
1 Granny Smith apple, peeled, cored and chopped, plus 1 Granny Smith apple, cored, diced small and tossed with 1 teaspoon lemon juice (for garnish)
1 1/4 teaspoons kosher salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground ginger
1/4 teaspoon curry powder
1/4 teaspoon ground coriander
1/8 teaspoon ground cayenne pepper (optional)
2 cups Apple Juicy Juice® 100% juice
4 cups vegetable broth, divided
1/4 cup sour cream, for serving

Heat oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Add onion, and cook, stirring occasionally, until softened, about 5 minutes. Add butternut squash, and continue cooking, stirring occasionally, until softened, about 10 minutes.

Add peeled, chopped apple (reserving small-diced apple), salt, pepper, ginger, curry powder, coriander, cayenne pepper (if using), Apple Juicy Juice® 100% juice and 3 1/2 cups broth. Bring to a boil, and reduce heat to a simmer. Cook until squash and apples are very soft.

Using an immersion blender, puree soup in pot until very smooth, thinning with remaining 1/2 cup broth, if desired. Or, carefully ladle soup into a traditional blender, and blend in batches until all soup is blended, thinning as desired. Return to medium-low heat. Taste and adjust seasoning, if desired.

Serve topped with a dollop of sour cream and diced apples.

 

Makes 8 (8-ounce) servings

 

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