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Curried Butternut Squash & Apple Soup

  • 25 m
  • 1 h
Sarah Epperson
“This butternut squash and apple soup recipe is brimming with warm and cozy flavors of fall (thanks to a delightful kick from the curry). It also delivers 25 percent of your daily fiber and is chock-full of potassium, a nutrient that many of us fall short on regularly. Streamline the prep for this recipe and pick up pre-cut butternut squash: you'll need 7 to 8 cups. Round out your meal by serving this easy soup alongside a salad or sandwich.”


    • 1 tablespoon unsalted butter
    • 1 tablespoon olive oil
    • 2 cups chopped sweet onion (from 1 medium onion)
    • ½ cup chopped celery (from 2 stalks)
    • ½ cup chopped carrots (from 3 medium carrots)
    • 1 tablespoon curry powder
    • 3 pounds butternut squash, peeled, seeded and chopped (7 to 8 cups)
    • 1¼ teaspoons kosher salt
    • 1 teaspoon black pepper
    • 2 cups finely chopped Golden Delicious apple (about 1 large), divided
    • 2 cups unsalted chicken stock
    • 2 cups water
    • 6 tablespoons crème fraîche


  • 1 Melt butter with olive oil in a large pot over medium. Add onion, celery and carrots and stir to coat. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add curry powder; stir vegetables to coat thoroughly.
  • 2 Add squash, salt, pepper and 1½ cups of the chopped apple to pot and stir to coat. Stir in chicken stock and water and bring to a boil over medium-high. Reduce heat to low, cover and cook, stirring occasionally, until butternut squash is soft when pierced with a fork, 20 to 25 minutes.
  • 3 Remove from heat and, working in 2 batches, pour soup into a heavy-duty blender. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute. Return soup to pot; reheat if needed. Serve with crème fraîche and garnish with remaining ½ cup chopped apple.
ALL RIGHTS RESERVED © 2019 Printed From 11/14/2019