Curried Apple And Butternut Squash Soup Recipe

Curried Apple And Butternut Squash Soup. This soup is so different and a great complement to fall meals. Velvety, earthy and rich a new holiday favorite.

Curried Butternut Squash and Apple Soup

Course: Appetizer, Soup, Starter
Cuisine: American, Native American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 212 kcal
Author: Kelly DiMascio
October is a great time to find fresh squash. You will find an abundance of squash, from acorn squash, butternut squash, and zucchini to pumpkins, spaghetti squash, and hybrid varieties like honey bear. Squash is one of those foods that can be great cooked in many different ways. They can be baked, turned into pie filling, roasted, steams, and cubed or pureed for soup. Before your local farmers market closes for the winter, make a trip to pick up some squash so you can fix this sumptuous for your friends and family.
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Ingredients

  • 3 tbsp butter
  • One large onion chopped, about 2 cups
  • 5 tsp curry powder
  • 6 cups butternut squash peeled, seeded and chopped, about 3 lbs
  • 2 tart apples peeled, cored and chopped
  • 3 cups chicken stock
  • 1 tsp salt
  • 1 cup apple cider
  • Pepper to taste

Instructions

  1. In a large pot, melt butter; add onion and saute until tender and translucent.
  2. Add the curry powder to the onions and stir thoroughly.
  3. Put the squash, apples, stock, and salt into the pot.
  4. Bring to a boil and then reduce heat and simmer until squash and apples are tender, approximately 25 minutes.
  5. Remove 2 cups of liquid, set aside, and reserve for later.
  6. Blend the remaining soup in a blender until smooth and return to the pot.
  7. Add the cider and stir.
  8. Gradually add the reserved liquid to the soup; the soup should still be thick, but not overly so.
  9. You may not need to add all of the reserved liquid to reach the desired consistency.
  10. If needed, reheat the soup before serving.
  11. Liberally grind pepper over the soup before serving.

Recipe Notes

This soup is especially good served with rustic bread or some simple homemade buttermilk biscuits.

Nutrition Facts
Curried Butternut Squash and Apple Soup
Amount Per Serving
Calories 212 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 18mg6%
Sodium 618mg27%
Potassium 749mg21%
Carbohydrates 34g11%
Fiber 4g17%
Sugar 15g17%
Protein 4g8%
Vitamin A 15110IU302%
Vitamin C 33mg40%
Calcium 87mg9%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

1 Comment

  1. John

    Loved it!

    Reply

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