This soup is a yearly fav here at home. Roasting the butternut and apples kicks up the fall flavors and the curry adds a delicious heat to this fall soup.
As soon as the weather cools down, in November here in the OC, I make a batch of this Roasted Butternut Apple Curry soup. I first had a version of this at a dinner party a group of my friends won at a charity auction. It was the perfect starter to a fall meal.
Each fall we go to Oak Glen, a local town filled with apple farms. We always buy the best apple cider at Snowline Orchards. It is cold and crisp. Today, I used that but have also used apple juice, when I am unable to locate cider.
Since working from home most of this year, I have found myself making all different soups to have for an easy lunch or quick dinner. It is satisfying and quick to reheat. Soups also freeze well so make a big batch and freeze half for later.
The original recipe is based on Ina Garten’s Butternut Curry Soup. I made a few changes, roasting both the butternut and apples and the addition of a finish of maple syrup.
Tools To Make Soup Easier
- Immersion Blender
- Sheet pans
- Dutch oven
- Squeeze bottles for creme fraiche and maple syrup
I line a baking sheet and pour the cubed butternut squash onto the pan. Drizzle a little olive oil, salt and pepper. Place in the oven and then peel and cut up the apples.
About 20 minutes in, add the apples and bake for 20 more minutes.
While they are roasting, heat olive oil in a dutch oven or large saucepan. Add onions and curry powder, cooking until onions are tender. The kitchen smells so good!
Add in the squash, apples, cider and water and bring to a boil. Use an immersion blender to puree. You could also cool off and blend in a blender or food processor.
When you are ready to serve, warm the soup and swirl with creme fraiche or coconut cream and a little maple syrup.Print
Check out these other soup recipes: