Apple Squash Soup

Squash & Chicken Stew

Coconut Curry Vegetable Soup

Veggie Thai Curry Soup

Acorn Squash Soup

Chilled Squash and Carrot Soup

Creamy Curry Vegetable Stew

Chicken with Curry Roasted Squash

Curried Vegetable Soup

Home Dishes & Beverages Soups Cream Soups

Curry-Spiced Butternut Squash Apple Soup

Name: Curry-Spiced Butternut Squash Apple Soup
Prep time: 1 h 20 min
Cook time: 30 min
Total time: 1 h 50 min
Yield: 8 servings (2 quarts).
Ingredients: 4 pounds butternut squash; 1 large onion, diced; 1 medium apple, peeled and diced; 1/4 cup butter, cubed; 1 garlic clove, minced; 2 teaspoons curry powder; 1/2 teaspoon ground ginger; 3 cups chicken broth; 1/2 cup heavy whipping cream; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon cayenne pepper, optional

4 reviews

Test Kitchen Approved

Total Time

Prep: 1 hour 20 min. Cook: 30 min.

Makes

8 servings (2 quarts)

Updated: Sep. 06, 2022

Growing up on a farm, I helped in the kitchen and had three brothers who liked to eat! My love of cooking continues today. My butternut squash curry apple soup makes a heartwarming addition to an autumn menu. —Dianne Conway, London, Ontario

Curry-Spiced Butternut Squash Apple Soup Recipe photo by Taste of Home

Next Recipe

Ingredients

4 pounds butternut squash
1 large onion, diced
1 medium apple, peeled and diced
1/4 cup butter, cubed
1 garlic clove, minced
2 teaspoons curry powder
1/2 teaspoon ground ginger
3 cups chicken broth
1/2 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper, optional

Directions

Preheat oven to 350°. Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water to pan. Bake, uncovered, for 40 minutes. Drain water from pan; turn squash cut side up. Bake until tender, 20-30 minutes longer. Cool slightly.
Carefully scoop out squash into a blender or food processor; cover and process until smooth. Set aside.
In a large saucepan, saute onion and apple in butter until tender over medium heat, 2-3 minutes. Add the garlic, curry powder and ginger; cook 1 minute longer. Stir in broth and pureed squash. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Reduce heat to low. Add the cream, salt, pepper and, if desired, cayenne; heat through (do not boil).

Curry-Spiced Butternut Squash Apple Soup Tips

What kind of apples should you use to make butternut squash curry apple soup?

Any versatile cooking apple will work well; try Braeburn, Granny Smith, Fuji or Honeycrisp in your butternut squash curry apple soup.

How can you make butternut squash curry apple soup your own?

Try using homemade broth instead of store-bought; even subbing vegetable or beef broth will work and give you a different flavor. Serve your soup in a bread bowl or even lighten it up by using coconut milk or evaporated milk in place of the heavy cream. (Just make sure you steer clear of these mistakes some cooks make with soup.)

Can you freeze leftover butternut squash curry apple soup?

Certainly! You'll want to make sure your soup is fully cooled before freezing, then ladle it into freezer-safe containers or resealable bags to freeze. It should last about 3 months when frozen. Our freezer tips explain in more detail how to successfully freeze your soup.

—Rashanda Cobbins, Taste of Home Food Editor

Nutrition Facts

1 cup: 211 calories, 12g fat (7g saturated fat), 36mg cholesterol, 568mg sodium, 27g carbohydrate (9g sugars, 7g fiber), 3g protein.