Curried Apple Squash Soup

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The Editors
Mkes 4 to 6 servings.
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Our Apple Squash Soup is fall in a bowl! The tangy combination of tart apples and warming spices elevates this butternut squash soup to first-course status.

Enjoy as a cozy autumn soup on the weekends, for lunch with a nice chunk of bread, or for a light dinner with salad. It’s a perfect starter for Thanksgiving and Christmas holiday meals, too.

3 tablespoons olive oil
4 cups peeled, chopped butternut squash
2 cups peeled, chopped tart apples ( such as Braeburn, Cortland, McIntosh, or Pink Lady)
1 cup chopped onion
1 teaspoon curry powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
4 cups chicken stock
1 cup apple cider or apple juice
1/2 cup light cream
salt and freshly ground black pepper, to taste
  1. In a pot over medium heat, warm oil. Add squash, apples, and onions and cook for 10 minutes, stirring often. 
  2. Add curry powder, cardamom, and cinnamon and cook for 2 to 3 minutes, stirring often. 
  3. Add chicken stock and cider, bring mixture to a simmer, and cook, partially covered, for 20 minutes or until squash is soft.
  4. Transfer soup to a blender or food processor and purée in batches. Return to pot and cook over medium heat until mixture is reduced by about one-third.
  5.  Add cream and season with salt and pepper.
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