Curried Butternut Squash Soup with Apples

There’s nothing better than hot soup on a chilly, blustery day. This curried butternut squash soup with apples is perfect for cold fall or winter weekends. I had plenty 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.

One more note, use a mild curry in this recipe (not something super-hot and spicy as it will overwhelm the squash and the apple). I have a West Indian curry blend which is more savory than spicy; it works perfectly.




Curried Butternut Squash Soup with Apples

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Category: soup

Cuisine: American

three to four servings

Curried Butternut Squash Soup with Apples

An easy soup that's perfect for chilly fall or winter days.

Ingredients

  • 2 T sweet butter
  • 1 C onion (about one medium-large), finely chopped
  • 3 teaspoons mild curry powder (preferably West Indian)
  • 1 butternut squash (about 1 1/2 pounds)
  • 1 apple, peeled, cored, and chopped
  • 1 1/2 C chicken stock
  • 1/2 C apple cider
  • salt and peper to taste

Instructions

  1. Melt the butter in a three quart dutch oven or soup pot.
  2. Add the chopped onions and the curry powder. Cover the pot and let the onions cook, on low heat, about 20 minutes.
  3. Peel the squash and cut it into chunks. You don't have to be too neat about this as you're going to puree the soup. The easiest way is to take a large, sharp knife and cut the squash in half (width-wise) and then into smaller hunks. Make sure you scrape out the seeds and discard them. I find a grapefruit spoon works nicely.
  4. When the onions are soft, add the stock, the chunks of squash, and the apple to the pot.
  5. Raise the heat to medium-high and bring the soup to a boil. Once it's boiling, reduce the heat to a simmer and cook (with the cover partially off the pot), until the apples and squash are soft. This should take about half an hour.
  6. Turn off the flame and remove the pot from the heat.
  7. Now, take a stick blender and puree the soup until it's smooth.
  8. Add the apple cider and season with salt and pepper to taste.

Tools and Ingredients for Curried Butternut Squash Soup with Apples

Cuisinart  Immersion Hand Blender

cuisinart hand blenderThe 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.

 

Chief West Indian Curry Powder

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.

More Soup Recipes

Lentil Bean Sausage Soup

Moroccan Chicken and Bean Soup

Split Pea Soup Recipe with Ham Hock

Easy Leftover Turkey Soup Recipe




Roasted Cinnamon Nutmeg Butternut Squash

Fall has finally arrived, and the temperature is dropping. It’s time to start thinking about butternut squash, apple crisp, and soups.  I found this recipe for roasted cinnamon nutmeg butternut squash tucked into a cookbook. I’ve no idea where I got it from, but the combination of cinnamon, apple cider, nutmeg, butter, and squash is classic.

Cinnamon and nutmeg add both a bit of spice and sweetness, and the apple cider is both tart and sweet. It’s also apple cider season, so all the ingredients are at their peak now.

Butternut squash are notoriously hard to peel, unless you have an Oxo peeler, which makes this chore much easier.  Or, you can buy the pre-peeled squash.

The rest is just cutting up the squash (use a big, sharp knife), adding the spices, butter, and cider, and baking it in the toaster oven.




Roasted Cinnamon Nutmeg Butternut Squash

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Category: side dish

Cuisine: American

one serving

Roasted Cinnamon Nutmeg Butternut Squash

Ingredients

  • 1 C butternut squash
  • 1 tsp canola or neutral oil
  • 2T apple cider
  • 1T butter
  • 1/4 tsp brown sugar
  • 1/8 tsp cinnamon
  • 1/8 teaspoon nutmeg
  • salt to taste

Instructions

  1. Preheat the toaster oven to 400 degrees.
  2. Peel the squash, remove any seeds, and cut it into cubes.
  3. Grease a small baking pan with the oil (or use butter, if you prefer)
  4. Add the squash, cider, butter, brown sugar, cinnamon, nutmeg, and salt to taste.
  5. Toss it all together in the pan.
  6. Bake for 25 minutes.

Substitutions and Variations for Roasted Cinnamon Nutmeg Butternut Squash

  • Add some chopped pecans or walnuts after 15 minutes of baking
  • Make it savory: replace the butter with chicken stock, skip the cinnamon and nutmeg, and use curry instead.
  • Bump up the sweetness with honey or maple syrup

Tools and Ingredients for Roasted Butternut Squash

Oxo Swivel Peeler

This peeler cuts through butternut squash skin with virtually no effort. It’s no harder than peeling a cucumber. I’ve had mine for years and it still works flawlessly. There’s even a little scoop at the end for de-eyeing potatoes or removing bruised spots. The handle is comfy and easy to hold. It works on apples, squash, cucumber, carrots, and hasn’t needed any extra care or sharpening. I did add a dab of red nail polish at the end to make it easier to find in my utensil holder.

HIC Small Porcelain Baking Dish

Most baking dishes are far too large for one person or small batch cooking. This is perfect. I use it for the squash, to bake brownies or coffee cake, and reheat leftovers. It”s safe in the oven or microwave, looks great as a serving dish, and can go in the dishwasher if you have one.

More Side Dish Recipes

No Mayo Healthy Cole Slaw Recipe for One

Roasted Paprika Potatoes

Chopped Israeli Salad for One Person