Butternut Squash Soup with Apple and Cranberry Piquance | Recipes | Audrey Laurelton RDN | Where Sci

Ingredients

• 1 butternut squash, about 1 1/2 pounds or 2 cups
• 3 tablespoons olive oil
• 2 apples, such as Honeycrisp, diced
• 1 medium shallot, peeled and chopped
• 1 teaspoon curry powder blend
• 4 cups vegetable or chicken broth*
• 1 cup plain soy cream
• Salt and freshly ground pepper to taste
• For the Apple-Cranberry Piquance:
• 1/2 cup finely chopped apple
• 1 teaspoon nutmeg
• 2 tablespoons chopped dried cranberries
• 1 tablespoon honey
• 1 tablespoon good red wine vinegar
• Pinch of cayenne pepper
• Salt and pepper to taste