Butternut Squash and Apple Soup

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I was so excited to try this recipe as I had high hopes it would compare to the Butternut Squash and Apple Soup I love so much from Fresh Market. Ina's soup was good, but unfortunately, it just didn't compare. Ina's soup is however, a fraction of the cost and most likely much better for your figure! btw...I followed the recipe exactly as written and must say you can definitely feel the heat from the curry. If I were to make it again, I might cut down just a tad on the curry.

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Omg this is an incredible tasting soup....truly restaurant quality. I made the recipe as written and am thoroughly pleased. Eat this with some crusty bread and you won't be disappointed.

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This is the best soup that I have ever made! Peeling a butternut squash uncooked is daunting so I baked it at 375 for 20 min. I cut it in half, salted it and put it face down on a cookie sheet. I also put a tiny bit of water in the cookie sheet so it helped to steam the squash and keep it from burning. It was easy to cut off the skin after this pre-bake. In order to save time, I also peeled, cored and baked the apple slices with the squash. I removed the apples after 10 minutes, though.

I used the recommended amount of curry powder. I did not use the apple juice. I used farmer's market squash and fuji apples which I felt were fresh and sweet enough to make a savory (and sweet soup. I did use more than the recommended amount of butter, however : About just 1.5 times.

Can't get enough of this soup! Hope you enjoy it as much as me and my family have been.

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Really good soup but it came out a bit thin, I had to let it simmer a bit to thicken up. Also, I found that adding a bit of cream and butter rounded out the flavor. It's a good butternut curry soup.

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I made this for Thanksgiving and everyone raved about it. I can't wait to make it again... such a perfect fall and winter dish!

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11 years later and it's still incredible! Thank you, Ina.

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awesome and easy!

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Awesome! Quick and easy, and very tasty. It will be our Thanksgiving soup. Of course, made changes, but out of necessity because I wasn't about to go back to the store: First, only one 2 lb. butternut squash, so for the extra volume to make up for the absent extra 3 lbs of squash, made a mirepoix and added it same time as onions. Had 3 granny smiths and 1 Fuji, so those were the apples, and then when it came time to add the cider, realized I bought pre-spiced apple cider. Added it anyway. The result: pure deliciousness. I imagine the overall taste of the actual recipe would just be a tad bit more squash-y, but the added savory of the mirepoix gave it a nice little "umph."

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This was fantastic. Much better the next day.

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I expected to like this soup but I ended up loving it. I ran out of curry powder and made my own by mixing 1 T coriander, 1 t each of cumin, cardamom & turmeric, 1/2 t each of Cayenne pepper & cinnamon & 1/4 t cloves. I also used an immersion blender to mix it which gave it a great texture that wasn't too puréed. This is an easy recipe to cut in half, too.