Curried Butternut Squash Soup With Green Apples

Serving 5 people

70 min


  • apple juice 1 cup apple cider or apple juice
  • butternut squash 1 large butternut squash (about 3 pounds) peeled, seeds removed, cut into 1-inch dice (8 cups of diced squash)
  • coconut milk ½ cup coconut Milk. Put it in tablespoon bottle so you can make a nice swirl in each bowl.
  • cream ½ cup sour cream. tbsp in the center of each bowl would be delicious.
  • cumin seeds 2 tablespoons toasted cumin seeds. A pinch of cumin seeds to top each bowl.
  • curry powder 5 teaspoons curry powder (I recommend Madras Curry Powder)
  • granny smith apple *1 Granny Smith apple with skin, shredded and tossed with a teaspoon of lemon or lime juice
  • granny smith apples *3 large Granny Smith apples, 2 apples peeled, cored and roughly chopped.
  • ground pepper Fresh ground pepper, to taste
  • low salt chicken broth 3-4 cups low salt chicken broth (I recommend Swanson's)
  • salt 2 teaspoons salt plus more, to taste
  • unsalted butter 4 tablespoons unsalted butter
  • yellow onions 2 large yellow onions, peeled and chopped (about 4 cups)
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How to make it

  1. Melt butter in a large soup pot or dutch oven oven over medium heat.
  2. 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.
  3. Add curry powder and turn the heat up to medium. Cook, stirring constantly, for a minute, to toast the curry powder.
  4. Add squash, apples and 3 cups of chicken 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 the soup with an immersion blender right in the pot. Or puree in batches in a blender or food processor and return to the pot.
  5. Add apple cider. Season with salt and pepper, to taste. Thin with additional broth to your desired consistency.To
  6. Serve hot. Ladle soup into bowls and garnish with shredded apple or the topping of your choice.