| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 3 1/2 quarts |
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons good olive oil
- 4 cups chopped yellow onions (3 large)
- 2 tablespoons mild curry powder
- 5 pounds butternut squash (2 large)
- 1 1/2 pounds sweet apples, such as McIntosh (4 apples)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups water
- 2 cups good apple cider or juice
Instructions
- Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
- Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
- Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
- Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
Nutrition Facts
| Serving Size | 1 of 46 servings |
| Calories | 52 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 1 g |
| Cholesterol | 1 mg |
| Sodium | 86 mg |
Reviews
I LOVE this soup! The recipe is super easy to make and the it’s is delicious! Thanks Ina.
I made this and it is delicious! However, I did not put any apple juice in it but, after using my immersion blender to blend it all, I put in cream and it worked great! I didn’t use olive oil, either, but coconut oil because olive oil gets damaged at high heat. I did use butter with the coconut oil.
I have been making butternut squash soups for years and this is by far the best one I’ve made! The curry takes it to the next level and the warmth of the spice makes you feel so cozy inside. I roasted the butternut squash for about 30 minutes beforehand, and used chicken broth instead of the apple cider and water so that it wasn’t too sweet (the apples make it just sweet enough). I can’t wait to make it again!
Excellently flavored soup! I followed as written except I used only one white onion, added a dash of ginger powder and only used 1 cup of apple cider because I wanted a thicker soup. I also used my immersion blender to get it nice and smooth as opposed to chunky. I will definitely make this recipe again.
This is my go-to butternut squash soup recipe. I use either vegetable or chicken broth instead of water and I add only 1/2 cup of apple cider. I use an immersion blender as it is much easier than transferring to blender. My family loves it!
This was a huge hit with our company. I served it from a large soup tureen as an appetizer course and everyone wanted to know ‘what is that wonderful flavor’ (the curry). A much easier way to finish the soup is by simply using an immersion blender to blend it until you are happy with the consistency. This is a true Make Ahead dish, too: I made it the week before, froze it, and gently reheated it before the party. The flavor was even better than when my husband and I had some of the soup fresh, before I froze it.
Delicious! It’s a family favorite!
This soup makes a good foundation for experimenting and creating a soup of your own. I do agree with many of the comments in that it needs something. It is a bit bland without the extra ingredients I had to add. Also, I used two onions instead of three and that was still too much onion, it overwhelmed the squash and apple. The curry powder added a nice flavor to it, but add to taste because it could easily overwhelm the other ingredients as well.
I really liked the Apple cider, and used honey crisp apples. That made it sweet and savory!
As for what I added, I added chicken that I boiled and shredded. Then, bought some sour cream to add on top. Without the bits of chicken, it was almost like soup applesauce in texture.
Everyone loved the flavors of it, but the chicken really added something to it.
Next time, I might try chicken broth or butternut squash broth and adding bacon bits like I saw in the comments. I might also add sweet potato! It is very fall flavored, so that would probably taste good together.
I want to give 3.5 stars for the recipe but it won’t let me. So, three stars for the overall taste of the base recipe, and because I had to add and subtract ingredients.
It was delicious til I added the apple juice. Next time I will try just half or leave it out. I also left mine chunky, which could’ve affected the strong taste of the apple juice, I’m not sure. But it has a wonderful flavor before adding the apple juice.
As is this recipe is pretty sweet, which diminishes the savory butternut in my opinion. I found that using tart apples (Granny Smiths), reducing the apple juice by at least half, and substituting chicken broth for the water suits my taste better. I also prefer substituting ginger for the curry and blending until smooth, but to each his/her own. Add a dollop of sour cream to your bowl for a wonderful contrast.
I’ve been playing with many variations of this recipe and have found that it’s hard to make a bad butternut squash soup.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/butternut-squash-and-apple-soup-recipe.html?oc=linkback