Butternut Squash and Apple Soup

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MADE THIS TONIGHT FOR THE FIRST TIME I. WANTED TO DO IT BEFORE APLES AND SQUASH WENT OUT OF SEASON. MY HUSBAND LOVED IT. THE ONLY CHANGE I MIGHT MAKE IS TO CUT DOWN ON THE PEPPER, BUT KEEP THE CURRY THE SAME. I T WOULD HAVE BEERN HELPFUL TO SAY HOW BIG THE CHUNCKS SHOULD BE AS I THINK MINE WERE TOO LARGE AS I HAD TO COOK IT OVER AN HOUR TO GET THE APPLES AND SQUASH SOFT. ALSO I USED A COMINATIONS OF DIFFERENT FLAVORED APPLES, AND DID NOT PEEL THEM AS I THINK THERE IS ALOT OF LAVOR IN THE SKINS. THANKS INA

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Super easy to make which is even more rewarding because it tastes so great!! I followed the recipe exactly to make the soup. I added a little creme fraiche with the suggested cranberries as a garnish. I'm planning on making this again soon and enough for left overs and to freeze some. Goes good with the Chinese Chicken Salad from the same episode!

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Made this exactly as the recipe states and it is out of this world.

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This was amazing! So easy, simple and delicious! Thank you Ina.

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This is such an easy crowd-pleaser. I doubled the curry powder unintentionally (I was halving the recipe and it turned out to be fabulous. Also, using broth instead of water was the way to go.
Making sure the onions are nice and tender and scraping down the bottom of the pan is the most important step as it provides all the flavor. Be sure to give that great care. :
What success!

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So I also wasn't too sure about the curry...and I couldn't find anything called "mild" curry at the grocery store. So I ended up using regular curry powder, and I think it tastes great. I also bought pre-packaged butternut squash cubes at Whole Foods which is a HUGE timesaver. I was a little bit concerned when I added all of the squash and apple because its SO much squash, with only 2 cups of water. I couldn't even see the water, let alone tell when it was boiling. I freaked out and added a little bit of vegetable stock so it felt like something else was in there. By the time it was boiling though it had all reduced down a bit and there was plenty of liquid, so don't panic! The soup is VERY tasty, and other than the little bit of veg stock, I stuck the recipe exactly. I served it with some dried cranberries on top, and they got all plump in the hot soup. YUM

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I have made this several times. I decreased the curry to 1 tablespoon because the curry I just bought in not mild. The heat of the curry will affect how this soup tastes. This recipe calls for mild curry. Check the label on your jar of curry. If it has a lot of types of pepper listed it will be hot so choose your curry based on your personal taste. I like mine mild but my son likes some heat so I left out the pepper and reduced the curry so we could both enjoy it. He can add more pepper to his. Here in NY it is apple season so this is a perfect fall soup without the fat of creqamed soups.

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A very straight-forward recipe, although I thought might be a little too sweet with apple cider/juice in the end, so I added fat-free half & half instead to give it a little extra creaminess. The curry added just a little heat. Perfect dish for entertaining - served with a dollop of sour cream on top.

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This was an amazing way to use apples and butternut squash. The curry added a tang without much flavour; I would actually probably not even be able to tell there was curry in there if i didn't know. This was good though because it really allowed the squash and apple to shine through! The apple was the predominant flavour, and was therefore on the sweet side, and i think some sort of cheddar crostini on top would be amazing. I'd like to try this recipe with chicken broth instead of the apple juice to see what it would be like as a more savoury type of soup. My fave butternut recipe yet!

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So I've never made butternut squash soup, or even cooked with butternut squash before. I was indeed a little wary about the use of curry, or even then the use of apple juice... but I figured I'd go out on a limb and give it a shot.

And WOW. Yes, peeling the squash and apples is a pain, but is it ever worth it! I'm drinking some from a mug right now and it is warming my belly and my soul...

I used chicken stock instead of water at the beginning and I used ALL of the curry. You can't really tell that it's curry flavored when you have the finished product; it's a perfect "secret ingredient." I also used my blender to puree the soup; I don't own an immersion blender. BUT I registered for one right after I read all of these reviews!