Butternut Squash and Apple Soup

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I've been making this soup for the entirety of this past fall and current winter. Buying the butternut squash whole will save you some money over the pre-cut. But is it worth saving a few pennies? Hey, if you skipped the gym, you're making up for it by cutting those squashes up. Not kidding!
Overall, the soup is fresh tasting for days, excellent with a little bread on the side and you'll keep thinking how great it is that it has all simple ingredients with some a complex taste. To add, I only splash it with the cider.
You can't beat this recipe.

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I made half the soup, so I used half of all the ingredients, plus I added a can of pumpkin puree for additional vegetables. I also used vegetable stock. Agree the sweet and heat are great combo. I plan eating it with nuts for additional texture. I also used almost all of a quart of the stock.

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Healthy. Delicious. Layers of flavor. Wow a crowd. Buy pre cut squash. Use an immersion blender.

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I enjoy cooking with butternut squash, and it smelled awesome while cooking...however I found it to be too sweet. I don't know what happened. I also agree that it does not seem to have enough liquid, it's too thick. I tried substituting chicken stock for the water thinking it would give it more of a savory flavor, but it was too sweet.

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Loved it! First time making and eating butternut squash soup. Perfect balance of salty, sweet & spice. Have added to my recipes for future use. Many Thanks Contessa. Love your show.

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Delicious! Of course, you have to like curry, or don't bother. Also, all curries do not have the same level of heat, so it helps to know which one you have to match your taste. As to the reviewers who stated there is not enough liquid to cover, there shouldn't be. The vegetables give off a lot of their own liquid once heated, which is plenty. Add too much liquid in the beginning and you will have a thin soup.

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Wow, all those five star ratings really misleading....and the recipe sounded so good. But no one in my family liked this at all, the apple / apple cider gave it an almost sour taste. Tried to fix by adding a little sugar but it really was not good at all.

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Wonderful soup! I made it exactly to the recipe, it came out great, and it was a big hit.

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this was a decent recipe, however, i agree with another reviewer (from Nov. 7, 2011 posting in that i had to use more water (4 cups instead of 2 to cook the 5 lbs of squash. With just 2 cups of water, I had well more than half the height of the squash/apple/onions above the water-line in my LeCreuset big stew pot. also, I found that the recipe's quantity for curry is a bit much. I used old curry seasoning I had (so it was not very strong and only had about 1-2Tbsp...and in the end, I find the soup have plenty of curry flavor as is.
I used 3 apples, as that's all I had, and I didn't find the need to add cider to sweeten up the soup. The amount of onions in there keeps it sweet enough for our tastes.
One point to keep in mind is that from doing my "butternut squash" google research, the smaller size you can find, the sweeter they tend to be. The flesh is often bright orange in color, and sweet.

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Not my favorite butternut squash soup recipe (and I have many, but I wanted to try something new. I followed the recipe exactly because I always like to try it as written the first time. If I decide to make it again I will roast the squash first for two reasons - easier to just scoop out the squash and avoid having to peel it (it's a pain!, and also for more depth of flavor. I had my husband taste it and he liked it. I will try it on some ladies at bible study this afternoon.