Curried Apple Butternut Squash Soup

Ingredients

• 45 ml (3 tablespoons)butter
• 1 mediumyellow onion, chopped
• 2 clovesgarlic, minced
• 907 g (2 pounds; about 1 large squash)butternut squash, cut into 1.3 cm (½-inch) cubes
• 1 medium-sizedsweet apple, peeled, cored and diced
• 950 ml (4 cups)chicken broth (or vegetable broth for a vegetarian version)
• 10 ml (2 teaspoons)curry powder
• 5 ml (1 teaspoon)salt
• 0.6 ml (⅛ teaspoon)dried ground sage
• 120 ml (½ cup)double cream

Instructions

1. 1

   Cook the onion

   Melt the butter in a stockpot over medium-high heat. Add the onion and cook for 10 minutes, until it is beginning to caramelise.

2. 2

   Add the garlic

   Stir in the garlic and cook for a further 2 minutes.

3. 3

   Simmer the soup

   Add all the remaining ingredients except the cream and bring to the boil. Reduce the heat to medium, cover and simmer for 20 minutes.

4. 4

   Blend and finish

   Purée the soup in batches and return it to the stockpot. Stir in the cream and heat through. Taste and add salt as needed. Garnish with chopped fresh herbs and a little extra cream swirled into the soup.

What is curried apple butternut squash soup?

This is a blended autumn-style soup built around butternut squash, with apple lending a sweet, fruity note and curry powder adding warm spice. Squash soups are popular in many home-cooking traditions; this version brings together familiar seasonal produce with a curry-seasoned broth.

The onion is cooked until it begins to caramelise, giving the base extra savouriness, while cream smooths the puréed vegetables. The apple balances the squash without taking over the bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 5g protein, 35g carbs, 21g fat.

The squash and apple provide most of the carbohydrates, while butter and cream contribute most of the fat; broth and vegetables provide only a modest amount of protein. For a more balanced plate, serve a bowl with a protein-rich side such as beans or a cheese sandwich.

Choosing the main ingredients

Butternut squash: Cut it into even 1.3 cm cubes so the pieces cook at a similar rate. A ripe, firm squash gives the soup its characteristic sweetness and body.

Apple: Choose a sweet eating apple and peel, core and dice it as directed. Its fruitiness softens the curry’s savoury edge.

Broth: Chicken broth gives the soup a savoury base; vegetable broth is the stated alternative for a vegetarian version. Broths vary in saltiness, so taste before adding extra salt at the end.

Building flavour in the pot

Butter and onion: Let the onion cook for the full 10 minutes, stirring as needed, until it starts to caramelise. This slow start develops a deeper flavour than simply softening it.

Garlic: Add it after the onion has cooked and give it only 2 minutes before adding the other ingredients. This lets it release its aroma without lingering in the pan too long.

Getting a smooth texture

Tenderness: After the 20-minute simmer, the squash should be soft enough to blend easily. If a piece is still firm, continue simmering until it is tender before puréeing.

Blending: Work in batches and avoid filling the blender too full, especially while the soup is hot. Return each batch to the pot, then stir in the cream and heat the soup through.

Balancing the seasoning

Curry and sage: Curry powder provides the main spice, while a small amount of dried sage adds an earthy note. The apple and squash keep the overall flavour rounded and gently sweet.

Salt: The recipe includes salt before simmering and calls for a final taste. Check the soup after blending, since the broth’s salt level can affect how much more it needs.

Timing and serving

The method allows 10 minutes to cook the onion, 2 minutes for the garlic and 20 minutes to simmer, followed by blending and heating through. Keep the squash pieces evenly sized to help them become tender within the simmering time.

Serve the soup hot, finished with chopped fresh herbs and a small swirl of extra cream. Bread or a simple green salad makes a useful accompaniment.

Recipe notes & tips

• Cut the squash into even cubes so it cooks uniformly.
• Stir the onion occasionally as it cooks to help it caramelise without catching.
• Use vegetable broth if you want the vegetarian option specified in the recipe.
• Blend in batches and take care when handling hot soup.
• Taste after adding the cream before deciding whether the soup needs more salt.

Variations

• Use vegetable broth: Swap it for the chicken broth to make the soup vegetarian.
• Adjust the curry: Use a milder or hotter curry powder to suit your preference.
• Add fresh herbs: Finish with chopped herbs for a fresh garnish.
• Change the finish: Swirl a little extra cream over each bowl just before serving.
• Serve with bread: Pair the soup with crusty bread for a more substantial meal.

Common mistakes to avoid

• Uneven squash cubes: Large pieces may stay firm while smaller ones soften; cut the squash into even 1.3 cm cubes.
• Undercooking the onion: It will have less developed flavour; give it the full 10 minutes until it begins to caramelise.
• Overcooking the garlic: It can turn harsh; add it after the onion and cook for only 2 minutes.
• Blending too soon: Firm squash can leave the soup lumpy; check that it is tender after simmering.
• Overfilling the blender: Hot soup can spill; purée it in batches.

How to store

Cool the soup and refrigerate it in a covered container for up to 3 days. Reheat gently in a saucepan, stirring often, until hot throughout; avoid a vigorous boil after adding the cream.

Frequently asked questions