Butternut Squash Apple Soup



I went to the farmers market this weekend and stocked up on all that is Fall.  I then spent Sunday night deciding what I should make first: something with squash or something with apples.  This was a stressful decision because they are both such great ingredients.  Then I remembered I didn’t have to choose… I could make a dish that combined these beauties.  Squash Apple Pie didn’t sound great so here we are with Butternut Squash Apple Soup.  This is not the squash soup that is more cinnamony/sweet.  In this soup, the apple keeps the curry from taking over the flavors while still allowing some heat.


It’s very easy and very delicious.  The only part I hate is cutting up the squash.  Just awful.  Nothing has ever wanted to be consumed less.

Me v. Squash

Me v. Squash

Inspired by ACozyKitchen

You’ll need:

1 tablespoon unsalted butter

1 tablespoon olive oil

2 cups chopped yellow onions (1 medium sized onion)

1 tablespoon mild curry powder

2.5 pounds butternut squash

2 sweet apples, such as McIntosh

Kosher salt/fresh pepper

2 cups chicken stock

0.5 cups apple cider

Optional Garnish:



Flaked Coconut

Roasted Cashews (I used maple roasted cashews)


Warm the butter, olive oil, onions and curry powder in a large stockpot uncovered over low heat for 15-20 minutes.  Stir occasionally.

Peel, quarter and core the apples.  Cut into chunks.  Peel, cub and cut the putternut squash into chunks.

Add the squash, apples, a teaspoon of salt, 0.25 teaspoon of pepper and chicken stock to the pot.  Bring to boil, cover, and cook over low heat for 30 minutes (if the squash/apples are not tender after 30 minutes continue cooking another ten-ish minutes).

Puree mixture using a food processor, food mill, hand blender, whatever.  You could probably just use a potato masher.  I like the soup to be pretty course and a little chunky but you can choose your choice.

Add the apple cider to the soup (adding more if it seems to thick still) and then season with salt/pep to taste.  Garnish.


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