Butternut 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
Scale
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
