Roasted Butternut Apple Curry Soup
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
Butternut Curry Soup
- Total Time: 1 hour 20 minutes
- Yield: 5 1x
Ingredients
- 2–3 pounds butternut squash (1 large)
- 1 1/2 pounds sweet apples (I love Pink Lady)
- 1 teaspoon kosher salt (divided)
- 1/2 teaspoon freshly ground black pepper (divided)
- 1 medium sweet onion chopped
- 1 tablespoon olive oil
- 2 tablespoons mild curry powder
- 1 cup water
- 1 cups apple cider or juice
- Creme fraiche or Coconut Cream
- Maple Syrup
Instructions
- Heat oven to 400 degrees. Line a sheet pan with parchment paper.
- Peel squash, cut in half and remove the seed. Cut the squash into cubes. Place on baking sheet, toss with 1 1/2 tablespoons of olive oil, and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 20 minutes.
- While the squash is roasting, peel. quarter and core the apples. Cut into chunks. Add to the butternut squash, stir, and roast for 20 more minutes.
- Warm the 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.
- Add the squash and apples to the pot and stir. Pour
- 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.
- To serve, add a swirl of creme fraiche or coconut cream and maple syrup.
Notes
Save time by using pre-cut butternut squash.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Cuisine: American
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