Curried Butternut Squash and Apple Soup
Silky squash puree brightened with tart apple and warm spices
Why This Recipe Works
The success of this soup relies on balancing the deep sweetness of squash with a sharp, tart apple like Granny Smith. Curry powder provides an earthy backbone that transforms a simple vegetable puree into something sophisticated.
Instructions
Set a steamer basket into a large pot and fill with water until it reaches just below the basket. Bring the water to a boil over high heat.
Place the squash and apple into the steamer basket, cover the pot, and steam until both are completely tender when pierced with a paring knife, about 15 to 20 minutes.
While the squash steams, heat the oil in a separate small skillet over medium heat. Add the onion and cook until softened and translucent, about 5 minutes. Stir in the curry powder and cook until the spices are fragrant and the onion is well-coated.
Carefully transfer the steamed squash, apple, sautéed onion mixture, and broth into a blender. Process until the soup is completely smooth and velvety.
Pour the soup back into the large pot over medium-low heat. Season with salt and pepper, and simmer for 5 minutes to allow the flavors to meld together.
Serve hot in warmed bowls, adding an extra crack of black pepper if desired.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days. Freezes well for up to 2 months.
Can I make this ahead of time?
The squash and apple can be steamed a day ahead. Store in the refrigerator.
What substitutions can I make?
- Granny Smith apple: any tart baking apple
