Butternut Squash Soup



1 Tbsp. olive oil

2 C onion, chopped

2 cloves garlic, finely choppedbutternut-soup

6 C cubed butternut squash (about 2 ½ lb)

2 Granny Smith apples, diced

(2) 15 oz. cans white beans

½ tsp. sea salt

½ tsp. thyme

1 tsp. yellow curry powder

4 C low-sodium organic vegetable broth

2 C water



  • Heat oil in large saucepan over medium heat.
  • Add onion & curry powder; cook, stirring frequently, for about 3 minutes
  • Add squash, salt, thyme, apples, white beans, vegetable broth & water
  • Bring to a boil. Reduce heat to low; cook, stirring occasionally, for about15 minutes, or until squash is soft.
  • Place soup in a blender or food processor, in small batches; cover with lid and kitchen towel. Blend until smooth. You can also leave soup in pan and use an immersion blender.


Tip: Blend small batches of hot liquids in blender or food processor since they expand during the blending process, therefore increasing the chance of overflowing.  You can also use an immersion blender ~ much easier!!

Yours in good health,Heather Vroman FitEffex Health and Fitness Coach Worcester Metrowest
Health Coach & AFAA Certified Personal Trainer
(508) 523-6143