Butternut Squash and Apple Soup

Total Time:
1 hr
Prep:
20 min
Cook:
40 min

Yield:
3 1/2 quarts
Level:
Easy

Ingredients
  • 2 tablespoons unsalted butter
  • 2 tablespoons good olive oil
  • 4 cups chopped yellow onions (3 large)
  • 2 tablespoons mild curry powder
  • 5 pounds butternut squash (2 large)
  • 1 1/2 pounds sweet apples, such as McIntosh (4 apples)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups water
  • 2 cups good apple cider or juice
Directions

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.2 48
I use hot curry powder in my butternut bisque, so knew to reduce the amount in Ina's recipe. I added it to the sauteing onions, but would have preferred adding along with the squash. It doesn't need that intense heat to bring out the flavor. I used chicken stock instead of water and felt the cider made the soup almost too sweet, so I tried to cut that with a little half & half. Also added chopped leftover chicken apple sausage to individual servings. item not reviewed by moderator and published
I adore this soup, and make it several times throughout fall and winter! I always use an immersion blender and make sure to buy a nice fresh loaf of bread and good butter for it for dipping. It's the best. item not reviewed by moderator and published
Delish ! Love this soup! I am a fan of most things Ina Garten, and this soup did not disappoint. I followed the directions to the letter, but only made a half batch. I also used an immersion (stick) blender which simplified the puree process. It was sweet with some kick from the curry. Anyone who thinks it had no taste may have forgotten the curry. I have already shared the recipe ... and MAY share some of the soup! Thanks Ina for another great recipe I will revisit often. item not reviewed by moderator and published
LOVE LOVE LOVE this soup. It’s very tasty and the curry gives it a nice kick!! I don’t understand how some people say there is no taste. Maybe they forgot to add the curry? Anyway, I followed the recipe, no substitutions. Give it a try, you won’t be disappointed. item not reviewed by moderator and published
Simple, sweet and savory! A new fall and holiday favorite! item not reviewed by moderator and published
I'm an Ina Garten fan and usually love her recipes, but this soup was a misfire for me. I followed the recipe exactly, but used proportions for a half batch. It wasn't too sweet, it was just blah. I hate food waste so I won't toss the leftovers; I'll have to work on spicing it up for lunch tomorrow. item not reviewed by moderator and published
Well, I'm currently making this soup. It's not even 1/2 done and it taste amazing. I read a review that was very helpful...add the curry after the onions have been cooking for a while. The prep time is a bit longer than 20 min. I used a very sharp veggie pealer and knife because butternut squash is a pain. I don't think I'll use the full amount of apple cider--the apples seem to be doing the trick. Did not use full amount of butter or curry. item not reviewed by moderator and published
I've made this soup several times recently and everyone loves it! However, I made some modifications: I omitted the butter, 2 T of olive oil is plenty I learned to add the curry after sauteing onions for 10 minutes because the curry really makes the onions stick to bottom of pan...requires lots of stirring I also replaced the apple cider or juice with water. The juice adds too much sweetness item not reviewed by moderator and published
The best butternut squash soup! Easy and delicious. The curry is perfect. I usually don't even add the condiments since it is perfect without. item not reviewed by moderator and published
Easy to make and super tasty - I made this for a Thanksgiving dinner and it was very well-received. item not reviewed by moderator and published
Enjoyed this on a cool October day. For those that found the squash peeling daunting, just bake the entire squash until soft. Split in half, seed, then scoop out pulp. Easy as pie. I roasted the rest of the veggies along with the squash and the aroma was to die for. item not reviewed by moderator and published
Amazing!! This is my go to butternut squash soup recipe. I catered a lunch and used this recipe, everyone kept telling me how much they loved the soup. So delicious and so very healthy. Too cut down on prep time see if your grocer carries precut butternut squash. item not reviewed by moderator and published
This soup is very, very good. I used 1 1/2 TBS curry and 2 cups fresh apple cider I bought from the farmer's market. A perfect soup for a cold fall rainy day. item not reviewed by moderator and published
I used this recipe 2 years ago for Thanksgiving. When looking at the recipe, it seems like a lot of work. Firstly, it's not. All the ingredients just flow together! Secondly, IT'S WORTH THE WORK! Amazing! Went out of town last year for Thanksgiving, and I very much wished I hadn't, so I could make my own soup! So worth the time and effort.. I just kept it in a small crockpot and people kept going back for more hot soup! item not reviewed by moderator and published
An absolute gem. Healthy, flavorful, and delicious. Will make over and over again. item not reviewed by moderator and published
This has excellent flavor. I wasn't too sure about it at first because I'm not too big into squash, but I wanted to do an autumn soup and this was perfect. My only hesitation on making it again is that I thought the curry was a bit too much. As some other reviewers have commented, next time I will half the curry and I think that will do the trick! item not reviewed by moderator and published
Have your veggies and enjoy them too. This is a phenomenal recipe. High fiber, High in Flavor and perfect for the cool crisp autumn days ahead. This recipe goes well with Ina's Chicken Salad Veronique on sourdough or rye. As usually double the spices... item not reviewed by moderator and published
Super easy but it was time consuming peeling everything. I used 1 pumpkin & 1 butternut squash that weight 5 lbs together. It came out awesome!!!!! I had everything on hand & that's the best part of it! item not reviewed by moderator and published
I decided to listen to some of the other reviews here and half the amount of curry used, but I couldn't taste it, I should've put the required amount in. The soup was still fantastic! My whole family loved it! It does make a ton so I put half in the freezer, hopefully it reheats nicely. Thanks Ina, another hit!!! item not reviewed by moderator and published
I halfed the recipe but otherwise followed the directions completely. I would recommend halfing it because it made a very large quantity as it was. I used garam masala curry powder, 1 tablespoon, but this might as well be curry soup. It is terrible. I used the simple apple applie juice. I even added so cinnamon, nutmeg and sugar to tame the curry but it had no effect. I really like curry and had never made butternut squash soup before--and I still feel as though I haven't since the flavors of the other ingredients are masked. Also this takes far longer than 40 minutes to cook, if you read the recipe and add together the cook times it exceeds 40 minutes. item not reviewed by moderator and published
Wow, peeling the butternut squash was tricky! And then cutting it, oh my gosh... but, I'm very pleased with how it tastes. I didn't add much apple cider to mine because I like the thicker consistency. I really enjoy the curry as well and might consider adding a little red pepper the next time I make it. I'm excited to share this soup with my friends because I have WAY MORE than I can eat myself. : item not reviewed by moderator and published
It's a rainy, raw fall day, so I thought I'd make a nice soup. I had some butternut squash left over from my roasted veggies the other day, so I tried this. I halved the recipe, and used half pear, half apple instead of all apple. It cooked down nicely and I used a blender to puree it. I did add fresh Maine apple cider as directed but could have done with a little less than I added. The fruit taste was about 50/50 competing with the taste of the squash. Next time I'll add more curry powder also....that flavor was there, but weak for my taste. Overall, a very nice, easy to prepare, sure to please autumn soup! item not reviewed by moderator and published
did not like item not reviewed by moderator and published
Fantastic soup. Super easy to make. Another winner from Barefoot Contessa! item not reviewed by moderator and published
I have never had butternut squash soup of any kind. Ina's recipe was out of this world. Thank goodness it's made up of all produce, because I ate half the pot! What a great recipe for fall/winter! item not reviewed by moderator and published
I love this soup! Easy to make, and you don't end up with lots of dishes in the end. I've also made Ina's Roasted Butternut Squash Soup from the Back to Basics book, which is awesome, but this one is less work and very yummy. I sauteed carrots and celery w/ the onions, added squash and apples, then covered it with chicken broth, let it simmer, then used a hand blender in the soup pot which is easier than the food mill or food processor. I didn't use curry powder or apple cider, but instead added rosemary and after pureed, used some milk since I didn't have cream. YUM! item not reviewed by moderator and published
I loved this soup...this was very similar to a soup that was made at Wegmans. I like my "soup" to be thicker so the flexibility in having it thick or thin is fabulous! So easy to make! Great recipe!!! I will surely make this again. I halfed the recipe and used the 2# container of cut up butternut squash from Costco. Worked great! item not reviewed by moderator and published
First time to make a butternut squash soup. I loved the apples in it, my husband thought it to be a little too sweet. Net time I will use an emersion blender instead of the food processor, I like my soup more creamy. I also added a few dashes of nutmeg while squash and apples were cooking. Gave it another layer of flavor. item not reviewed by moderator and published
Just made this soup. I had read the comments and also used vegtable broth along with the water. It's not too sweet, it's perfect! I also used a bit of whipping cream and mapled sugared bacon as a topper. My 8 year old and husband LOVED it! I pared it with Ina's Roasted Butternut Squash Salad. Great meal. Will definitely make again!!! item not reviewed by moderator and published
Before making the soup I read the reviews and used Chicken stock instead of water. I also added apple juice 1/4 cup at a time to ensure my soup didn't get too sweet. I only needed 1/4 cup. My family all enjoyed the garnish of a 1 T of cream and crumbled mable bacon. Yummy: ) item not reviewed by moderator and published
this soup was fantastic!! yes the squash is a pain to peel and cut(have good utensils on hand) but its`a no brainer using FRESH vegetables and its not expensive! as i love to make soup, generally this type always requires creme or half n half....what i did is heated up just lukewarm FAT FREE half n half and when served in the bowl i put just a teaspoon of it in the center. just enough to look pretty and give it nice texture....this is a keeper and will make it over and over......thanks foodnetwork for always keeping it fun with great recipes!!!!!!!!!!!!! item not reviewed by moderator and published
I followed the recipe exactly and found it overly thick sweet. Might have been better with Granny Smith apples and more liquid. item not reviewed by moderator and published
this was super easy to make and very yummy to eat! enjoy! item not reviewed by moderator and published
This soup is awsome!!! I can't believe anyone would not enjoy this soup especially if they like the ingredients. A suggestion to make it a little easier is to use frozen squash it lessons the work and tastes delish!!! item not reviewed by moderator and published
This was the perfect recipe for attempting my first soup. It was easy, quick, and cheap and created the perfect combination of sweet, hearty, and spicey. Can't wait to enjoy the leftovers! item not reviewed by moderator and published
I was very excited to try this soup ...well the butternut squash was a pain to peel and definitely not worth the effort given the final outcome of the soup. I was very disappointed with the taste of the soup and ended up throwing away the leftovers I worked so hard on! item not reviewed by moderator and published
Great soup! And so easy! I substituted half of the butternut squash with acorn squash and it was delish. I also like mine a little spicy, so I added a little extra curry and red pepper! Great soup! item not reviewed by moderator and published
This is the best soup that I have ever made! I make a huge batch and keep the leftovers in the fridge constantly. Perfect for when the weather outside is blustery and cold! item not reviewed by moderator and published
Peeling squash is huge pain. Recipe calls for about 5 lbs.. a CUP measure would have been easier. I cannot even imagine 2 TBLSP's of curry. I only added 2 tsp and thought it was too much and I'm usually a fan of curry. This recipe might be good without the curry, but I'm not sure I even cared for the squash/apple combo. I'm surprised to see so many reviews rave about it. We hated it and it made me mad after working so hard to make it and the cost of the contents. Tossed the remaider after trying it. yuck. item not reviewed by moderator and published
This soup was so easy to make and so delicious and healthy. I used Royal Gala apples instead of McIntoshes. YUM! item not reviewed by moderator and published
This soup was very very easy and is absolutly delicious. item not reviewed by moderator and published
This is a wonderful easy recipe....much like the one from The Silver Palette Cookbook. There they use Granny Smith apples, which give the soup a tart balance item not reviewed by moderator and published
Not horrible, but not that good. It took on a weird consistency and was sort of lacking in flavor. item not reviewed by moderator and published
It's simple, and it's delicious. item not reviewed by moderator and published
I didn't include the apple cider, I just used chicken broth but it was delicious. I have made a pot of this every week for the last month and had it for lunch every day. item not reviewed by moderator and published
I tried this because the reviews were so good..but I'm not sure about this one. It tastes a bit odd, definitely not delicious. I followed the recipe exactly..my family also said its overrated but not too bad. Different. item not reviewed by moderator and published
I have tried other butternut squash soups, but this is my favorite. It was easy to make and didn't require cream. I highly recommend this soup. item not reviewed by moderator and published
This is without a doubt the BEST butternut and apple soup we have ever had!!! I just made a DIFFERENT recipe for this soup a couple of weeks ago. It was good, but didn't hold a candle to this one. I CANNOT WAIT to serve this for a crowd of people. Everyone will flip over it!!!! Thank you, Thank you, Thank you Ina Garten and Food Network! item not reviewed by moderator and published

This recipe is featured in:

Thanksgiving Entertaining