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Curried Apple Butternut Squash Soup

ByKimberly Killebrew Hours Hours Updated
Comments 12 Comments
5 from 1 vote
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curried apple butternut squash soup recipe easy gourmet

Curried Apple Butternut Squash Soup Recipe

Easy to make, this Curried Apple & Butternut Squash Soup is perfect for a starter or side dish or as a light dinner served with crusty bread and side salad. Simple enough to enjoy for a casual family meal and elegant enough to serve at a fancy dinner party.

I adore creamy soups.  The cream enhances the flavors of the vegetables and then there’s that wonderful velvety texture that glides across your tongue, lulling your taste buds into a state of bliss.  As much as I like brothy soups it’s simply hard to beat a good “cream of” soup.

Here is a lovely soup I made a couple of years ago before I started this food blog.  I had taken a couple of pictures of it for my own records, but no step-by-step photos this time.  There is no going wrong with this recipe though.  It’s so easy to make and the results are fabulous.

Serve this for lunch or dinner or pour some in a big mug and snuggle up with it on the couch or in front of the fire.

Enjoy!

curried apple butternut squash soup recipe easy gourmet

curried apple butternut squash soup recipe easy gourmet

Curried Apple Butternut Squash Soup

By Kimberly Killebrew
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Servings 4

Ingredients
  

  • 3 tablespoons butter
  • 1 medium yellow onion , chopped
  • 2 cloves garlic , minced
  • 2 pounds butternut squash , about 1 large squash, cut into 1/2 inch cubes
  • 1 medium-sized sweet apple , peeled, cored and diced
  • 4 cups chicken broth , vegetarians: use vegetable broth
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1/8 teaspoon dried ground sage
  • 1/2 cup heavy cream

Instructions
 

  • Melt the butter in a stock pot over medium-high heat and cook the onion until beginning to caramelize, 10 minutes. Add the garlic and cook for another 2 minutes. Add all remaining ingredients except for the heavy cream and bring to a boil. Reduce the heat to medium, cover and simmer for 20 minutes. Puree in batches and return to the stock pot. Stir in the heavy cream and heat through. Add salt to taste.
    Garnish with some chopped fresh herbs and a little extra heavy cream swirled in the soup.
Keyword Curried Apple Butternut Squash Soup
Tried this recipe?Let us know how it was!

 

kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




5 from 1 vote

12 Comments

  1. I love this! I’ve only been eating butternut squash about a year and this was my first time adventure into soup. I was so happy that I couldn’t taste the onion bc I almost left it out. But it has a nice sweetish, spicy taste vs a chili or chicken soup.thank you so much!

    Reply

  2. Made this delicious soup last night was very tasty and l will say the the curry was just right! I always make a recipe to the letter of instuctin the first time and l must say l wouldn’t change a thing.
    I will be be making this again soon.

    Reply

  3. I have everything for this soup….. except the cream. I have coconut milk in a can at home. Do you think this would be an acceptable substitution? I also have the S&B Curry powder and I am thinking that that would be a good curry powder for this. I also have the S&B Red CAN “Spicy” version. Which one would be better? I am torn. They most definitely smell different. The red can smells more “Indian” the regular can smells more like the Japanese curry rice (the roux blocks.) Use the regular? Wait, sage. I don’t have any sage. Is there another substitution I could make for that, too? I might have to break down and go to the store. Drats.

    Reply

    1. Lol, LaJoie! No substitute for sage. Coconut milk would taste nice but would change the flavor profile – sage wouldn’t complement it as well at that point. Either curry powder will work, it just comes down to personal preference. I would probably go for the regular S&B myself but if you’re using coconut milk the red one would be a nice choice, too. Decisions :)

      Reply

  6. This is almost the same as my recipe, so I know it is delish! We like it chunky, so don’t puree. It is an amazing recipe and not a lot of work, although sometimes I don’t add the curry, and it is still delish. Thanks so much for all the work you do in putting together the posts etc. I know it is a lot of work, but when you are passionate about something, somehow it doesn’t seem to be as much of a chore. You obviously love what you do.
    Sandra

    Reply

    1. Thanks, Sandra, I appreciate that. I’ve no doubt there are tons of versions of this soup out there with some overlap, it’s practically a classic. Cooking is one of my passions and yes, I love it!

      Reply