- 1 large butternut squash, (about 2½ – 3 pounds) peeled, seeded and chopped into large pieces
- 2 tablespoons (28ml) olive oil
- 1 large yellow onion, chopped
- 1 tablespoon curry powder
- 1 large sweet apple, peeled, seeded and chopped
- 4-6 cups low-sodium chicken broth (range allows for easy adjustment on thickness)
- 1 teaspoon kosher salt and freshly ground pepper to taste
Classic Curried Butternut Squash Soup (with options)
Yield: 2+ quarts
Butternut squash soup is wholesome, cool-weather comfort food at its best. The following recipe can be used as a framework to achieve your ideal flavor and texture and will also work with a variety of dietary restrictions and preferences, from vegan and vegetarian to gluten- and dairy-free.
Choose the amount of additional liquid added at the end based on how thick or thin you like your soup.
Choose the amount of additional liquid added at the end based on how thick or thin you like your soup.
Ingredients
Instructions
- Heat the oil in a large stockpot over medium heat.
- Add the onion and curry powder and sauté, stirring occasionally, until the onion softens, 4-5 minutes.
- Add the butternut squash, apple, 4 cups chicken stock, salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes or until the squash and apple are very tender.
- Puree in batches in a blender or with an immersion blender, adding more stock to thin to desired consistency.
Notes
- To play up the savory notes, sauté one carrot and one celery stalk, chopped, along with the onion. Omit the apple and top with with crumbled blue cheese or feta and crisp bacon or prosciutto.
- For a creamy finish, add ½ – 1 cup cream instead of additional broth in the final thinning stage.
- To play up the sweet flavors, use apple cider for the final cup of liquid.
- If you are a garlic fan, sauté 3-4 cloves (or more to taste) of minced garlic along with the onions for 30 seconds before adding the squash and remaining ingredients.
- One tablespoon of minced, fresh ginger can be added along with, or instead of, the garlic.
- To further enhance the ginger-curry combination, consider using coconut milk as your final liquid addition.
- For a tangy kick, top the finished soup with a spoonful of plain yogurt, sour cream or creme fraiche.
- Sprinkle toasted pumpkin seeds over individual servings.
- A friend of mine likes to stir in a large dollop of peanut butter for a nutty flavor. This is one add-in I haven’t tried, but it is next on my list!