Curried Butternut Squash and Apple Soup
Cozy Up with Curried Butternut Squash and Apple Soup
As the leaves begin to fall and the weather turns crisp, there’s nothing quite like a warming bowl of soup. Today, we’re sharing a delightful recipe for Curried Butternut Squash and Apple Soup – a flavorful and comforting dish that’s perfect for a chilly evening. This soup beautifully balances the sweetness of butternut squash and apple with the aromatic warmth of curry spices. It’s surprisingly easy to make and guaranteed to become a fall and winter staple!
This isn’t your average butternut squash soup. The addition of apple adds a subtle sweetness and complexity, while the curry powder, cumin, and a hint of cayenne pepper create a wonderfully fragrant and slightly spicy flavor profile. It’s a delightful combination that will tantalize your taste buds.
Why you’ll love this soup:
- Flavorful & Aromatic: The blend of spices creates a truly unique and satisfying taste.
- Easy to Make: Minimal effort for maximum flavor!
- Healthy & Nutritious: Packed with vitamins and antioxidants from the butternut squash and apple.
- Perfect for Fall & Winter: A comforting and warming dish for colder months.
- Versatile: Enjoy it as an appetizer or a light dinner.
Tips for the Best Soup:
- Roasting the Squash: Roasting the butternut squash intensifies its sweetness and adds a lovely depth of flavor. Don’t skip this step!
- Spice Level: Adjust the amount of cayenne pepper to your liking. If you prefer a milder soup, omit it altogether.
- Blending: Blend the soup until completely smooth for a velvety texture. If you have a high-speed blender, you may not need to strain it.
- Garnish: A swirl of coconut milk, a sprinkle of chopped nuts, or a drizzle of olive oil makes a beautiful and flavorful garnish.
Frequently Asked Questions:
Q: Can I make this soup vegan?
A: Absolutely! Simply substitute the butter with olive oil or a vegan butter alternative.
Q: Can I use a different type of squash?
A: Yes, you can! Kabocha squash or acorn squash would also work well in this recipe.
Q: Can I make this soup ahead of time?
A: Yes, this soup can be made 1-2 days in advance. Store it in an airtight container in the refrigerator and reheat gently before serving.
Q: What pairs well with this soup?
A: This soup pairs beautifully with a crusty bread, a grilled cheese sandwich, or a simple salad.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months.
We hope you enjoy this delicious and comforting Curried Butternut Squash and Apple Soup! It’s a perfect way to warm up on a chilly day and nourish your body with wholesome ingredients.
Curried Butternut Squash and Apple Soup
Ingredients
- 1 large butternut squash cubed
- 2 tablespoons oil
- 2 tablespoons butter
- 1 medium onion
- 1 medium apple
- 1 teaspoon garlic minced
- 1 teaspoon curry powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/2 cup wine
- 2 cups broth
- 1/4 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/2 cup apple juice optional
Instructions
- Preheat the oven to 450°F. Place the butternut squash cubes on a large baking sheet covered with foil. Drizzle the oil over the squash, sprinkle with salt and pepper and mix to coat the squash. Roast it in the oven for 25 minutes or until tender. Toss occasionally to prevent sticking.
- In a medium pan heat the butter over medium heat until melted. Lower the heat and add the onions, apples, garlic, curry powder, cumin and cayenne. Gently cook until the onions are soft and slightly browned.
- Add the wine to the pan and return the heat to medium while mixing for about a minute or until the pan is deglazed. Remove the mixture from the heat.
- Add the apple mixture to a blender with 2 cups of broth, roasted butternut squash, cardamom nutmeg, and cinnamon. Blend until smooth.
- Transfer the mixture into a large soup pot and add the remaining broth. Salt to taste.
- Heat to a boil and stir in the apple juice if desired. Serve hot.
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