Butternut Squash, Curry and Apple Soup

When the fall season comes, the first thing that comes to my mind is squash soup, and not any squash but the butternut squash, curry, apple soup. If you’re looking for the perfect Thanksgiving soup recipe, try this delicious take on Butternut Squash and the addition of curry and apple, makes for a perfectly cozy meal for a cool fall or winter day.

This is a fantastic soup, with delicious flavors from the apples, the hearty flavor from the butternut squash and the warm vibrant spices such as the curry and turmeric. Having this meal on a cool fall or winter day is the perfect comfort food, it’s scream warmth, flavor and cozy nights in front of the fireplace.

This soup is healthy, delicious and yet doesnt have cream .You can add cream to the soup for more rich flavor. To make it vegan, you can substituted with coconut milk, its a fantastic finish to the soup.

Roasting the squash and the apples gives a such depth to the soup. This soup could actually be done in one pot and one pot only, it’s versatile like that. But you know me I like to make the extra step, and the end result is always well rewarded- get you amazing flavors.

You Need:

Butternut Squash2-1/2 pounds
Honey Crisp Apples2
Yellow Onion1/2
Carrot1 medium size
Garlic Cloves3
Olive Oil3 tbsp.
Chicken Broth4-5 cups
Water2 Cups
Curry Powder2 tsp.
Salt and Pepperto taste
Garlic Powder1 tbsp.
Onion Powder 1 tbsp.
Paprika1 tsp.
Fresh Parsley1 tbsp.
Turmeric1/2 tsp.
White Wine3 tbsp.


Start with peeling and dicing the butternut squash and the apples.

Pre heat oven on 425-450 F.

Toss diced squash and apples with 2 tablespoons olive oil and a few pinches of kosher salt and black pepper on a rimmed, metal sheet pan. Roast the squash and apples for 10-15 minutes or until fork tender and you get this nice charred on the them.

Meanwhile heat 2 tablespoon of oil in a Dutch oven over medium-low. Add chopped onions and carrots and sauté for 5-8 minutes or until soft. Add in garlic and cook one minute before adding curry, paprika, turmeric, onion and garlic powder, salt and black pepper and fresh parsley. Stir and deglaze pan with 3 tablespoons of wine. Add the roasted butternut squash and apples, (and any juices) broth and water and cook on low for 25-20 minutes so you can develop the amazing flavors.

Take it from stove and let it cool for a few minute and then puree until smooth. You can use a high-powered blender or emergency blender.

To make it totally vegan use vegetable broth, instead chicken.

You can add cream or coconut milk for more rich flavor.


Equipment you may find useful!

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