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.

Course Soups, Stews & Chilis

Cuisine American, Indian

Keyword apple, butternut squash, cream-less, Cumin, curry, gluten free, healthy, honeycrisp, roasted, soup, turmeric

Prep Time 20

Cook Time 25

Total Time 45

Servings cups

Calories 163

Author Laurie McNamara

Equipment

Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White

Ingredients

2½ pounds butternut squash peeled and diced
2 medium honeycrisp apples diced
light olive 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 greek yogurt or coconut cream, for serving (optional)

Instructions

Preheat oven to 450°.
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.
Meanwhile heat a tablespoon of oil in a Dutch oven over medium-low. Add onions and sauté for 5-8 minutes or until soft.
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.
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.
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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