Curried Apple Butternut Squash Soup

In this curried apple butternut squash soup, both apples and butternut squash are roasted and blended with onions, garlic, warm spices and broth. 

I made you soup. (again)

The soup du jour is a healthy, creamy yet totally cream-less, warmly spiced, roasted butternut and apple version. To. Die. For.

(did I really just type soup du jour???)

In this curried apple + butternut squash soup l SimplyScratch.com

This was a spur of the moment thing and I was literally jotting down notes as I went along. It started with roasting squash and apples and then before I knew it I was adding 5 different spices into a pot of garlic and onions, pureeing it all with broth… well, you’ll see as you scroll down. Although I decided to roast the butternut and apples (because as you well know, I’m all about roasting) this soup could actually be done in one pot and one pot only, it’s versatile like that.

In this curried apple + butternut squash soup l SimplyScratch.com

After I made this soup and took 247 pictures, I curled up with one of these mugs-o-soup and ignored the sink full of dishes. It was a blissful 3 seconds.

This curried apple butternut squash soup soup is dang tasty and not lacking in any flavor whatsoever. It’s a bright, warm soup for your soul filled with all this healthy goodness and spiced with a few of my favorite spices. A fall must-make soup for sure.

Curried Apple Butternut Squash Soup l SimplyScratch.com

First wash, peel and trim one (2-1/2 pound-ish) butternut squash.

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Next cut it in half and scrape out those seeds and stringy fibers.

 

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Next, slice and dice.

 

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Then scatter the squash onto a rimmed, metal sheet and toss with a drizzle of oil and a couple pinches of salt.

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Next do a similar thing with two medium Honeycrisp apples. Quarter, core and chop into large chunks. Make them a little larger chunks than the squash because they’ll cook too quickly if cut them the same size as the butternut.

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Next drizzle with a little oil and a small pinch of salt before sliding both pans into the oven for 20 minutes or until fork tender.

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Meanwhile, dice up a yellow onion…

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And then mince up 3 cloves of fresh garlic.

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Next add a tablespoon of oil into a medium pot and then heat over medium-low.

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Once hot, add in the onions and cook until soft and translucent.

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Next add in the garlic and cook one minute.

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Next measure and add 2 teaspoons curry, 1/2 teaspoon cumin, paprika and turmeric and 1/4 cayenne pepper.

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And then stir to combine.

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Next pour in 2 tablespoons dry sherry wine…

 

Curried Apple-Butternut Squash Soup l SimplyScratch.com

By now the squash and apples are ready to come out of the oven. Allow them to cool for a few minutes before handling.

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Next place 2 cups of broth into a high-speed blende, then add the squash and apples along with any accumulated juices in the pan.

 

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Then add in the curried onions and garlic, secure the lid and puree until velvety smooth.

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Next add the apple butternut squash puree back into the dutch oven.

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Then pour in 2 more cups of broth and stir, getting those browned bits off of the bottom of the pot, and whisk to combine.

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Of course you could add the broth, squash and apples into the pot and use a stick blender to puree. But I’m crushing on my Vitamix and love how smooth I can get my soup. But you can totally do whichever you want! Season with kosher salt to taste before serving.

Ta da! Curried Apple + Butternut Squash Soup!

In this curried apple + butternut squash soup l SimplyScratch.com

Serve this curried apple + butternut squash soup with a dollop of plain yogurt and a slice of crusty bread.

 

In this curried apple + butternut squash soup l SimplyScratch.com

What this curried apple + butternut squash soup is:

Creamy. Luscious. Spiced to perfection. Healthy.

Enjoy! And if you give this Curried Apple Butternut Squash Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: 6 cups

Curried Apple Butternut Squash Soup

Roasted squash and apples pureed with warm, fragrant spices, onions, garlic and stored with broth into one luscious, velvety soup.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 1 (2-1/2 pound) butternut squash, peeled and diced
  • 2 medium honeycrisp apples, diced
  • light olive oil or sunflower oil
  • kosher salt
  • 1 cup diced yellow onion
  • 3 cloves fresh garlic, minced
  • 2 teaspoons curry powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons dry sherry wine
  • 4 cups low-sodium chicken or vegetable broth
  • plain nonfat yogurt or coconut cream, for serving (optional)

Instructions

  1. Preheat oven to 450°.
  2. Toss diced squash with 2 tablespoons olive oil and a few pinches of kosher salt on a rimmed, metal sheet pan. On a separate pan; toss apples 1 tablespoon of oil and a pinch of salt. Roast the squash and apples for 20 minutes or until fork tender.
  3. Meanwhile heat a tablespoon of oil in a Dutch oven over medium-low. Add onions and sauté for 5-8 minutes or until soft.
  4. Add in garlic and cook one minute before adding curry, cumin, paprika, turmeric, cayenne and 1 teaspoon salt. Stir and deglaze pan with 2 tablespoons of sherry.
  5. Add 2 cups broth, squash, apples (and any juices), curried onions and garlic into a high-powered blender. Puree until smooth. Pour back into the pot and add in the remaining 2 cups of broth and stir, scraping up the browned bits on the bottom of the pot and heat until warmed through.
  6. Serve with a spoonful of plain yogurt or coconut cream (the solids in a can of regular coconut milk) and enjoy!

Notes

Alternatively, this soup can also be made all in one pot. Start by sautéing onions and garlic in oil. Add in spices, salt and wine and reduce by half. Increase heat to high and add squash and apples and cook for 5-8 minutes. Pour in broth, cover and bring to a boil. Once squash and apples are tender, use a stick blender and puree until soup is smooth.

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19 Responses to “Curried Apple Butternut Squash Soup”

  1. #
    1
    Emma — November 11, 2014 at 4:59 am

    Oh. My. Just yes!!!!!!

    Thanks so much for sharing this looks insanely delicious!

    Pinned! 🙂

  2. #
    2
    Liz @ The Lemon Bowl — November 11, 2014 at 9:55 am

    Loving the apples and the spices!!

  3. #
    3
    Jennifer+@+Show+Me+the+Yummy — November 11, 2014 at 2:48 pm

    I love apple in my butternut squash soup! Those little glass bowls/glasses are sooo cute!

  4. #
    4
    Tina — November 12, 2014 at 2:41 am

    I love squash soup with ginger — equally as good with curry, instead. I use coconut milk because I am lactose intolerant. Gives it a nice flavor.

  5. #
    5
    Laura — November 12, 2014 at 7:18 am

    I can’t tell you how many squash soups I’ve made and they’re all turned out bland for me. Yours does look exciting and I’m eager to try. Maybe it’s the apple, none of the versions I tried had apple and they bombed! No flavor. Disappointing.

  6. #
    6
    Anne Kim — November 12, 2014 at 12:00 pm

    What I especially love about this article: your photos are great–photos add so much to cookbooks and recipes in my opinion; you release the spice aromas with the saute-ing; I’ve been hungry for a pumpkin/squash soup; I have extra applies (brilliant addition) on hand. It’s going to be part of our dinner tonight. Thank you so much! Anne

  7. #
    7
    Jackie+{The+Beeroness} — November 12, 2014 at 12:40 pm

    It’s freezing here today and that looks so good. I might actually push someone down the stairs for a bowl of that.

  8. #
    8
    Megan {Country Cleaver} — November 12, 2014 at 11:16 pm

    I’m with Jackie – It is really stupid cold here in Seattle – we need this ASAP!

  9. #
    9
    Carpet cleaning Bromley — November 13, 2014 at 4:24 am

    I almost can feel the aroma of that soup and its smooth and rich taste.

  10. #
    10
    Katherines Corner — November 13, 2014 at 8:47 am

    Two yums ( thumbs) up, love this! I invite you to share at my Thursday Favorite Things blog hop ( open now through Sat). Hugs!

  11. #
    11
    Jennie @themessybakerblog — November 14, 2014 at 8:29 am

    You sound so fancy when you say things like soup du jour. I love all the flavors happening in this soup. Yum!

  12. #
    12
    Carol+at+Wild+Goose+Tea — November 14, 2014 at 11:18 am

    I am laughing at soup du jour comment. I thought it was quite natural in the sentence. As usual wonderful how to pics and a lovely presentation for serving. I love squash soup to start with. In fact what a great idea for this weekend. But enough about me—–wonderful choice of spices and that is the make or break difference with squash soup in my estimation.

  13. #
    13
    RedHead — November 26, 2014 at 12:31 pm

    Love the dishes you served your squash soup in. Where could I find them? Please advise.

  14. #
    14
    MM_1305 — November 30, 2014 at 8:56 am

    I made this yesterday evening and it was DELICIOUS!!!

  15. #
    15
    Sophie — November 18, 2015 at 3:04 am

    Made this last night and it was so yummy – the spices were perfectly balanced and the apple definitely cut though the squash which I agree can sometime come out bland. Both my boyfreind and I had 2nd helpings and I’m looking forward to polishing the rest off for my lunch today. This is the second soup I have tried from your site and both have been outstanding.

  16. #
    16
    Gayle — September 28, 2016 at 3:26 pm

    Where do I find those cute spice jar labels? Thanks!

    • Laurie McNamara replied: — September 30th, 2016 @ 5:06 pm

      Hi Gayle! Those are actual the lids to Simply Organic’s spice jars. 🙂

  17. #
    17
    Ursula Hummel — November 20, 2018 at 9:50 pm

    Wow!!! Absolutely scrumptious! Made this this afternoon and my husband and I had half the batch for dinner with a little crusty garlic baguette and a lovely bottle of merlot. We have moved twice in two years due to work requirements – after living 20 years in our last home – and I somehow lost my recipe for curried apple and butternut soup. This was as close as I could find and it’s definitely a keeper! I had to substitute the sherry wine with dry vermouth, as that’s what I had, and I didn’t have to yogurt or coconut cream to finish it, but it still was sensational! This will be made often as the holiday season moves on! Only question, can this be double or tripled easily?

    • Laurie McNamara replied: — November 28th, 2018 @ 7:49 am

      I’m so happy you loved the soup, Ursula! Yes, so easy to double or triple as long as your soup pot is large enough . Enjoy!

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