Butternut Squash and Apple Soup

Total Time:
1 hr
20 min
40 min

3 1/2 quarts

  • 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

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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    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.
    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.
    Simple, sweet and savory! A new fall and holiday favorite!
    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.
    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. 
    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
    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.
    Easy to make and super tasty - I made this for a Thanksgiving dinner and it was very well-received.
    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. 
    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.
    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.
    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!
    An absolute gem. Healthy, flavorful, and delicious. Will make over and over again.
    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!
    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...
    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!
    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!!!
    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.
    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. :
    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!
    did not like
    Fantastic soup. Super easy to make. Another winner from Barefoot Contessa!
    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!
    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!  
    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!
    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.
    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!!!
    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: )
    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!!!!!!!!!!!!!
    I followed the recipe exactly and found it overly thick sweet. Might have been better with Granny Smith apples and more liquid.
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