Curried Butternut Squash Soup Recipe

5 from 3 reviews

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.


Units Scale
  • 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.


  1. 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.
  2. Add curry powder and turn the heat up to medium. Cook, stirring constantly, for a minute, to toast the curry powder.
  3. 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.
  4. 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.
  5. To Serve: Serve hot. Ladle soup into bowls and garnish with shredded apple or the topping of your choice.


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.

Keywords: curried squash soup, butternut squash soup, squash soup