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Butternut Squash and Apple Soup Recipe

Butternut Squash and Apple Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (116)

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Average Rating:

Total Reviews: 116

Showing 31-40 of 116

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  • on October 11, 2011

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    I loved this soup and served it at a Break Fast on Yom Kippur. I made a couple of small changes and used some shortcuts--
    Since I don't like sweet soups, I used about 4 cups of stock and 1 cups of apple cider for the liquid. I found frozen pureed butternut squash in the freezer section of my local market (with nothing added! and that saved me from peeling, cooking and mashing. And as for the apples, I used a mixture of Braeburn and Ginger Gold.
    It was delicious. Creamy but without the fat or weight of cream; a great balance of savory and sweet with a slight kick from the curry. YUMMY!

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  • on September 26, 2011

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    This was my first time making butternut squash soup and it was fabulous. Made a few adjustments. I used my homemade chicken stalk instead of apple cider. I thought it maybe to sweet. Used 5 apples and added about a teaspoon of nutmeg and ginger. Thanks Ina!

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  • on September 19, 2011

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    I'm always looking for different ways to make butternut squash soup and tried this one. It was good, but sweet as anticipated with the apple and juice. I liked it for something different, but my husband was not a fan. Will not make this again, but if you like sweet its a good recipe.

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  • on May 09, 2011

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    I made this, but halved the recipe. I read the reviews and was concerned about the sweetness, so I used water, a little bit of hard apple cider, and at the end I tempered the sweetness out with some broth and bit of heavy cream. I whipped this up on short notice for my parents and they raved about it. It was very nourishing and had great flavor. I am thinking about trying it with cumin and chili powder instead of curry and garnishing it with some cilantro and sour cream.

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  • on March 06, 2011

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    I loved the flavor of this soup. The curry was a great addition to the flavor and the apples provided a little sweetness. It's a creamy consistency without having cream in it.

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  • on February 27, 2011

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    This was one of the best soups I have ever made! I absolutely loved it!!! I was afraid of the amount of onions, when I put them in the pot to soften they just seemed like such a huge pile. But... this soup did not taste like onion-butternut squash- apple soup, it was just right. I haven't grown butternut squash in my garden for a few years, but I plan to this year just to make more of this soup.

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  • on February 23, 2011

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    I hate rating this so low since it has gotten such great reviews but it was a disaster. It tasted more like apple sauce soup rather than butternut squash soup. I was soo disapointed!

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  • on January 26, 2011

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    I substituted fresh pumpkin (red warty thing because it was what I had around, and it was fantastic! This is great on a cold winter day, and I will definitely make it again with squash.

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  • on December 27, 2010

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    Whenever I make this soup, whether for my own company or to bring to a party...EVERYONE asks for the recipe. This soup has a very complex taste and is simply delicious! Ina is the best...I never go wrong with her recipes.

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  • on December 17, 2010

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    This soup is very good, but a tad bit spicy. I like spicy, but not all of my family does. Next time I make this I will use about half the amount of curry powder. I also added some heavy cream at the end of the cooking process which made it creamier. The peeling of the squash & apples was quite a bit of work (which I don't mind. However, I am curious if some of the other butternut squash soup recipes on Food Network are just as good but easier. I noticed some of them have you bake the squash, sliced in half, with the skin on. Then, the meat is spooned out after baking. Sure sounds a lot easier than this recipe.

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