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.


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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

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Thanksgiving Entertaining