Description
A velvety, richly flavored soup of sweet butternut squash, tart apples, onions and curry powder. Perfect for a festive occasion or a soup and salad meal.
Ingredients
- 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)
- 2 large Granny Smith apples, peeled, cored and roughly chopped.
- 3-4 cups good quality low salt chicken broth* (I recommend Swanson’s)
- 1 cup apple cider or apple juice
- 2 teaspoons kosher salt plus more, to taste
- Fresh ground pepper, to taste
- Optional Toppings - Choose one:
- 1 Granny Smith apple with skin, shredded and immediately tossed with 1-2 teaspoons of lemon or lime juice to prevent discoloration**
- 1/2 cup coconut Milk. Put it in squeeze bottle so you can make a nice swirl in each bowl.
- 1/2 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.
Instructions
- 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 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 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 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.
Notes
MAKE THIS VEGETARIAN OR VEGAN: use a good quality vegetable stock in place of chicken broth and a vegan butter substitute for vegan.
TIPS FOR GARNISHING WITH SHREDDED APPLES: wait until right before serving to shred the apples. To prevent discoloration, prepare a bowl with a tablespoon or two of lemon juice. Shred the apple into the bowl and toss to coat. Drain and add to soup bowls.
- Prep Time: 25 mins
- Cook Time: 45 mins
- Category: Soup
- Method: stove top
- Cuisine: American