Food Network
Home> Recipes> Holidays and Parties> Thanksgiving>
Butternut Squash and Apple Soup Recipe

Butternut Squash and Apple Soup

Show:

Episode:

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

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 116

Showing 81-90 of 116

Sort by:

Newest

  • on October 23, 2009

    Flag

    This came out great! I love it...it's very comforting for rainy cold days!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 12, 2009

    Flag

    With a gout sufferer in the household, a soup without chicken broth as a base is a welcome find. (Chicken broth is too high in purine for anyone who's ever had a gout attack to risk. A half recipe required my largest pot and made a very thick and delicious soup. The amount of curry powder gives just a pleasant amount of heat without overwhelming curry flavor. I like Lana's suggestion to roast the squash for even deeper flavor. If you live at a higher altitude, as I do, cooking time will be longer but can be shortened by cutting the squash and apples into smaller pieces. If someone wants to use frozen squash in this recipe, I find the commercial product watery, so lliquid in the recipe would need to be reduced. If you don't usually keep apple juice in the house, try buying 8 oz juice boxes -- an organic brand has it. This also is a good recipe for vegetarians.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 11, 2009

    Flag

    I just finished making this soup and of course had to test it ! A friend had given me several Butternut Squash from her garden and I was looking for a good soup to make with them. I did change a couple of things, used chicken stock instead of water and did not add curry because I was out of it. I will try it with curry the next time I make it. The one major change that I did make was that I roasted the squash because I roast all of my vegetables. I then added it to the apples and continued as instructed. I also used a hand blender right in the pot, much quicker and less messy. This is a wonderful soup that is filling and comforting and I will be making it often. She will be very happy when I take her some of this soup tomorrow.....I think it is a good trade....:

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 28, 2009

    Flag

    I made this over the weekend and it came out really good. I couldn't find mild curry powder at my grocery store, so I ended up using a little less than the recipe called for. I don't mind curry but didn't want it to be overpowering. I attempted to peel the squash but that proved really difficult, so I ended up just cutting the sides off. I used apple juice as opposed to cider, and it really didn't come out too sweet. Just right and really tasty.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 27, 2009

    Flag

    Made the soup and LOVE it! Can you freeze it?

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 27, 2009

    Flag

    I made this last night and my whole family enjoyed it. I used the last of my frozen buttercup squash and it worked fine. The curry was far from too strong. I hurried it along and didn't cook the apples long enough before adding the squash. This took three times through the food processor. Otherwise delicious and easy.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 25, 2009

    Flag

    My husband, 2 year old daughter, and I found this to be a wonderful soup. Great for a fall day. I did make a couple changes mostly for my own taste. I only used 1 large butternut squash as well as Pink Lady apples because that is what I had. I used only 1 tbs of curry because I don't care for curry. I substituted the water for a can of chicken broth with a little water. I added cinnamon, nutmeg, and brown sugar to taste. After blending it (a hand blender is so much easier! I found I didn't need to add any apple juice/cider.

    I will definitely be making this again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 20, 2009

    Flag

    I may try using frozen squash next time. It was a lot of work peeling and cutting the squash. It was good though. I probably only used half the cider it called for. It would have been to watery and sweet for me. I did add some cinnamon, nutmeg and a tad of brown sugar. I will definitely make this recipe again! No more stalking the deli that serves squash soup since I can make my own now!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 26, 2008

    Flag

    This soup exceeded my expectations. A perfect blend of ingredients. I omitted the cider and found it to be very sweet, rich and satisfying. I'll be serving it as my first course on Thanksgiving.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 23, 2008

    Flag

    I am a big Ina fan, but girl, you missed the mark. I figured I would follow the recipe as written, and honestly, the 2 T of curry absorbed right into the onions, so that wasn't the problem. It was the water & apple juice base; there was just a watery taste in the background instead of rich flavor. Once complete, (and I tasted it, disappointed I added a 1/2 pint of cream and that certainly helped, but again, creamy texture wasn't the issue, but flavor. Perhaps I should have used Chicken stock as others did, but I don't think I'll be making it again to find out. Also, don't bother with unloading this hot soup into a blender or food processor, just use a wand blender and it's finished in seconds (just know that the curry will turn the wand yellow! I planned on serving this for lunch with a salad on Thanksgiving day (as a prelude to the big dinner, but I'll have to think of a topper to put on this in order to improve the depth of flavor...maybe a dollop of sour cream and roasted pepitas...?

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1... 4 5 6 7 8 9 10 11 12 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.