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.
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.
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