This butternut squash soup has it all going on: sweet onions, tart apples, fresh butternut squash, rich toasted curry powder. It’s the perfect soup for a special occasion.
“You think of a curry meal and your mouth lights up in anticipation” Madhur Jaffrey, Indian Chef/Food Writer
Curried butternut squash soup is my favorite way to start Thanksgiving dinner. I’m excited to (finally) share this recipe with you because it’s my longtime favorite. It’s adapted from The Silver Palate Cookbook and it is the best! It’s got a perfect balance of sweet, tart, and spicy. I usually make a double or triple batch a couple of weeks before Thanksgiving, and freeze it. On the day of, I reheat it, adjust the seasonings, and top each bowl with some freshly grated sour apple.
This is an easy soup to make. The hardest part is peeling and cutting the squash. But you can skip that step if you can find pre-peeled or even pre-cubed squash at the market.
Here’s How The Recipe Goes: Curried Butternut Squash Soup
Cook the onions (lots of onions) in butter, covered, for about 18 minutes, until they’re soft and translucent. (the house will smell amazing) Add the curry powder and cook for a minute, stirring, to toast the curry powder. (The house will smell even better). Add the broth, squash and apples. Bring to a boil.
Cover and cook for 25 minutes. Puree with an immersion blender or in batches in your food processor or blender.
Stir in apple cider and season with salt and pepper. That’s it!
Serve piping hot with a garnish of tangy, freshly grated green apple. Or see below for other topping suggestions.
This elegant seasonal soup is perfect for Thanksgiving!
Here are some ideas for delicious toppings:
- Grated green apple with the skin on. Grate just before serving. Toss with teaspoon of lemon or lime juice to prevent browning.
- Coconut Milk. Put it in squeeze bottle so you can make a nice swirl in each bowl.
- Sour Cream. A dollop in the center of each bowl would be delicious.
- Toasted cumin seeds. A pinch of cumin seeds to top each bowl.
Here’s the recipe for Curried Butternut Squash Soup. If you make this, I’d love to know what you think. I hope you’ll come back to rate the recipe and leave a comment to let me know how it turned out.
- 4 tablespoons unsalted butter
- 2 large yellow onions, peeled and chopped (about 4 cups)
- 5 teaspoons curry powder (I recommend Madras Curry Powder)
- 1 large butternut squash (about 3 pounds) peeled, seeds removed, cut into 1-inch dice (8 cups of diced squash)
- *3 large Granny Smith apples, 2 apples peeled, cored and roughly chopped.
- 3-4 cups low salt chicken broth (I recommend Swanson’s)
- 1 cup apple cider or apple juice
- 2 teaspoons salt plus more, to taste
- Fresh ground pepper, to taste
- Optional Toppings - Choose one:
- *1 Granny Smith apple with skin, shredded and tossed with a teaspoon of lemon or lime juice
- ½ cup coconut Milk. Put it in squeeze bottle so you can make a nice swirl in each bowl.
- ½ cup sour cream. A dollop in the center of each bowl would be delicious.
- 2 tablespoons toasted cumin seeds. A pinch of cumin seeds to top each bowl.
- Melt butter in a large soup pot or dutch oven oven over medium heat. Add onions and toss to coat with butter. Cover onions and turn heat down to a simmer. Cook for 18 minutes or until onions are softened and translucent.
- Add curry powder and turn the heat up to medium. Cook, stirring constantly, for a minute, to toast the curry powder.
- Add squash, apples and 3 cups of chicken broth to the pot. Bring to a boil, reduce heat to a simmer and cook, covered, for 25 minutes, until apples and squash are very tender.
- Turn off heat. Puree the soup with an immersion blender right in the pot. Or puree in batches in a blender or food processor and return to the pot. Add apple cider. Season with salt and pepper, to taste. Thin with additional broth to your desired consistency.
- To Serve: Serve hot. Ladle soup into bowls and garnish with shredded apple or the topping of your choice.