Curried Butternut Squash and Apple Soup Recipe
Blend two flavors of the autumn season – butternut squash and apples – into a delicious soup recipe, then spice up the dish with curry.
  • Makes: 6-8
  • Cook Time: 45 minutes to 1 hour
  • Difficulty Rating: Easy

  • Nutrition Highlights: Butternut squash is brimming with the carotenoid vitamin A, which helps support healthy skin and eyes.

  • Recipe Created By:
  • Recipe From: Tennessee Home & Farm

Instructions

  1. Melt the butter with olive oil in a large pot.
  2. Add onions and curry powder, and sauté over medium heat until onions are tender, about 20 minutes.
  3. Meanwhile, peel the squash using a vegetable peeler, scrape out the seeds, and chop.
  4. When onions are tender, add the stock, squash and apples and bring to a boil. Reduce heat and simmer until squash and apples are very tender, about 25 minutes.
  5. Turn off heat and let cool slightly. Using a stick blender with mixture still in pot, blend until smooth (you can also use a standard blender).
  6. Add apple juice and season with salt and pepper to taste.

Tips & Notes

• Use a potato peeler to efficiently peel butternut squash.

• To make a vegetarian version of this meatless recipe, substitute vegetable stock for the chicken stock. If needed, add extra salt, to taste.

6 COMMENTS

  1. I love winter squash soups with curry, and the apple is a great addition. Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!

    • Hi Janet,

      So happy to hear you enjoyed it! Thanks for sharing – we love to hear feedback from people who’ve made our recipes.

      Best,
      Jessy Yancey
      editor, Farm Flavor

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