Curried Pumpkin Apple Soup
A perfect soup for fall with a bevy of autumn squash, apples & spices.
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Get out of the standard butternut squash soup rut with this flavorful, curried pumpkin and squash soup.
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Halve and seed the pumpkins and squash.
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Roasting whole squash is so much easier than peeling and dicing it.
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While the pumpkin & squash roast, sautéed the fennel, apples, carrots and onions in a dutch oven.
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Scoop the flesh from the roasted pumpkin and squash and add to the sautéed apples.
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Add turmeric, curry powder and vegetable broth and simmer until fragrant.
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Ladle the soup into a blender and process until smooth and creamy. You may have to work in batches.
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Finish with a swirl of cream and a little maple syrup.
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This soup is incredible.
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