There’s nothing better and more comforting than hot soup on a chilly, blustery day. This curried butternut squash soup with apples is perfect for cold fall or winter weekends when squash are plentiful. I had quite a bit of squash left over from making roasted cinnamon nutmeg butternut squash, so this was the perfect way to use it up. I have adapted the recipe from The Silver Palate cookbook, with a few tweaks.
First, I cut the recipe in half, as the original recipe made 6 large servings. Plus, I only had most of one squash left (not two!). I also substituted apple cider for the apple juice called for in the recipe. This gives it more flavor than just plain apple juice.
One more note, I recommend that you use a mild curry in this recipe (not something super-hot and spicy as it will overwhelm the flavor of the squash and the apples). I have a West Indian curry blend which is more savory than spicy; it works perfectly.
Tools and Ingredients for Curried Butternut Squash Soup with Apples
The original recipe called for straining the soup, then putting it through a food mill or food processor, and then pouring it back into the original pot.
Doable, but a pain in the neck, and it means two more things to clean. The immersion blender is much easier to use, and a lot easier to clean up too. You just pop off the end and wash it.
Flavorful, but not too hot, this curry blend comes straight from Trinidad. It works well with butternut squash, a quick chicken curry, or over some cauliflower or roasted potatoes.
Butternut squash is notoriously hard to peel, but this gadget makes the job a snap. Using this peeler, peeling a squash is no harder than peeling a carrot.
The little hole at the end is great for removing the eyes from potatoes, or taking out bruised spots from veggies. Oxo was originally designed for people with arthritis, so the handle is soft, round, and easy to grip.
More Small Batch Soup Recipes