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.
- 3 tablespoons butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 pounds butternut squash (about 1 large squash), cut into ½ 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
- ⅛ teaspoon dried ground sage
- ½ cup heavy cream
- 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.