Butternut Squash Soup with Apple and Curry Recipe
Introduction
This creamy butternut squash soup is a comforting and flavorful dish perfect for chilly days. Roasting the squash brings out its natural sweetness, while a touch of apple and warming spices adds depth. It’s easy to make and delightful as a starter or a light meal.
Ingredients
- 1 butternut squash
- 2 tablespoons butter
- 1 onion, diced
- 4 cups chicken broth (or chicken stock)
- 1 small apple, peeled, cored, and chopped
- ½ teaspoon dried thyme leaves (or 1–2 sprigs fresh)
- ½ teaspoon curry powder (optional)
- ¼ teaspoon dried sage leaves
- 1 cup heavy whipping cream (or to taste, or coconut milk)
- Salt and black pepper to taste
- Croutons for garnish (optional)
Instructions
- Step 1: Preheat the oven to 400°F. Cut the butternut squash into four large pieces and place them in an oven-safe dish. Roast for about 1 hour, or until the squash is soft. Scoop out the flesh and set aside.
- Step 2: In a medium pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Step 3: Add the roasted squash, chicken broth, chopped apple, thyme, curry powder (if using), and sage to the pot. Bring to a boil, then reduce heat and simmer uncovered for about 20 minutes, until the apples are tender.
- Step 4: Remove from heat. If using fresh thyme sprigs, discard the stems. Blend the soup until smooth using an immersion blender or in batches with a regular blender.
- Step 5: Return the blended soup to the pot, bring to a gentle simmer, and stir in the heavy cream or coconut milk. Season with salt and black pepper to taste. Serve topped with croutons if desired.
Tips & Variations
- For a vegan version, substitute butter with olive oil and use vegetable broth instead of chicken broth, and coconut milk instead of cream.
- Adding a pinch of nutmeg or smoked paprika can enhance the warmth and complexity of the soup.
- To make the soup thicker, reduce the amount of broth or simmer it longer before blending.
- Fresh herbs like parsley or chives make a nice fresh garnish alongside croutons.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, to prevent curdling of the cream. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup without cream?
Yes, you can skip the cream for a lighter version or use coconut milk or a plant-based cream alternative to keep it dairy-free. The soup will still be rich and flavorful.
How do I know when the butternut squash is done roasting?
The squash is ready when a fork easily pierces through the flesh and it feels very soft. This usually takes about 1 hour at 400°F but can vary slightly depending on the squash size.
PrintButternut Squash Soup with Apple and Curry Recipe
This creamy and comforting Butternut Squash Soup combines roasted butternut squash with flavorful spices, apple, and a touch of cream. Perfect for chilly days, this recipe offers a smooth, velvety texture with warm hints of thyme, curry powder, and sage, garnished optionally with crunchy croutons for added texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Squash and Roasting
- 1 butternut squash
- 2 tablespoons butter
Vegetables and Aromatics
- 1 onion, diced
- 1 small apple, peeled, cored and chopped
Liquids and Spices
- 4 cups chicken broth (or chicken stock)
- ½ teaspoon dried thyme leaves (or 1–2 sprigs fresh)
- ½ teaspoon curry powder (optional)
- ¼ teaspoon dried sage leaves
- 1 cup heavy whipping cream (or to taste, or coconut milk)
Seasoning and Garnish
- Salt and black pepper, to taste
- Croutons, for garnish (optional)
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash into four large pieces and place them in an oven-safe dish. Roast for about 1 hour or until the squash becomes soft and tender. Then, scoop out the flesh and set it aside.
- Sauté Onion: In a medium-sized pot, melt the butter over medium heat. Add the diced onion and cook for about 5 minutes until the onion softens and becomes translucent, stirring occasionally to prevent burning.
- Simmer Ingredients: Add the roasted squash flesh, chicken broth, chopped apple, dried thyme (or fresh sprigs), curry powder if using, and dried sage to the pot. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for about 20 minutes until the apples are tender, allowing the flavors to meld.
- Blend the Soup: Remove the pot from heat. If using fresh thyme sprigs, discard the stems. Using a blender or immersion blender, puree the soup until it reaches a smooth and creamy consistency.
- Finish and Serve: Return the pureed soup to the pot and heat it gently to a simmer. Stir in the heavy cream (or coconut milk) to your preferred taste and consistency. Season with salt and black pepper to taste. Serve hot, garnished with croutons if desired.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk or a plant-based cream.
- Roasting the squash enhances its natural sweetness and depth of flavor.
- If you prefer a thinner soup, add additional broth or water when blending.
- The curry powder is optional but adds a subtle warmth. Adjust according to your taste.
- Croutons add a crunchy texture contrast but can be omitted for a smoother soup.
Keywords: butternut squash soup, roasted squash soup, creamy soup, autumn soup, comforting fall soup, easy soup recipe
