As the temps are drop, this Curried Butternut Squash + Granny Smith Soup will warm you from the inside out!
Weather in the Mid-Atlantic can be crazy in the fall (I’m sure you can say that about where you live, too). I pulled out my winter coat just a few nights ago, and yesterday I was contemplating shorts! Sometimes it’s hard to wrap your head, or palate, around what to eat.
So, while it’s sunny and 73 as I write this, rest assured that Mother Nature will sweep in with a cold snap that’ll have us hugging our mugs of hot cocoa and craving warm seasonal flavors. I got you covered!
The ingredients for this curried butternut squash + granny smith soup are simple and uncomplicated.
- extra virgin olive oil
- kosher salt + pepper
- chicken or vegetable broth
- curry powder (store-bought or DIY your own blend)
- fresh garlic
- butternut squash (whole or pre-cut)
- granny smith apples
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Most of the magic happens in one vessel, but it needs to be large. I recommend at least a 6-quart stockpot or dutch oven. If you don’t have anything that big, cut the recipe in half and you’ll still have plenty to enjoy!
This is a blended soup, so you’ll also need an immersion blender, food processor or high-speed blender (my personal fav). If using a food processor or high-speed blender, you’ll need to work in batches. With the blender, be sure to vent the lid and cover it with a towel to prevent splatter or burns.
This recipe makes a lot of soup! That’s intentional because soup is great for batch cooking and freezing. I always stow a couple jars in the freezer for the coming weeks. It’s perfect for those busy days when there’s just no time to cook.
You may know by now, I’m a big fan of mise en place! So, to make easy work of this recipe, prep all your ingredients before you begin.
Be sure to set out the oil, salt + pepper, curry powder and broth so you have easy access to them. You can always take it a step further by measuring out the curry and broth into containers.
Squash + Apples
Get yourself a big bowl! Begin by peeling the butternut squash. Cut off the top and bottom and then stand it on it’s flat bottom. Cut the squash in half, and scoop out the seeds. With a flat side against the cutting board, make 1/2” slices. From there, continue to break down the squash until you are left with roughly 1/2” cubes. Place the squash into the bowl.
Peel and core the apples, and break those down into roughly 1/2” cubes as well. Add these to the bowl with the squash and set it aside.
Onions + Garlic
Chop the garlic and push it to the corner of your cutting board. Lastly, chop your onions. (I always leave onions to the end, because I’m a huge crybaby.)
You can dress up Curried Butternut Squash + Granny Smith Soup in so many ways!
Serve it alongside…
- a grilled sandwich
- a green salad
- crusty bread or Greek Yogurt + Flaxseed Biscuits
- an apple + brussels sprout slaw
Garnish it with…
- roasted seeds or nuts
- julienned apple
- apple chips
- a dollop of yogurt
I swirled in sour cream (1 tablespoon thinned with 1 tsp of water, per serving) and dotted it with Trader Joe’s Chili Onion Crunch, then added a few croutons.
It’s sweet and savory, with just the right amount of heat and absolutely delish!
CURRIED BUTTERNUT SQUASH + GRANNY SMITH SOUP
- 1 tbsp extra virgin olive oil
- 2 medium onions chopped
- 3 cloves garlic chopped
- 1½ tbsp curry powder
- kosher salt + pepper to taste
- 4 lb butternut squash peeled, seeded + diced into ½" pieces
- 2 lb granny smith apples peeled, cored + diced into ½" pieces
- 6 cups chicken or vegetable broth
- Heat oil in a large stockpot over medium heat.
- Add onions and a little kosher salt and fresh ground pepper. Sweat them for 10 minutes. Stir occasionally to prevent burning. The goal is soften them, but not add too much color.
- Add the garlic when there is just a minute or two left on the onions.
- Sprinkle in the curry powder and stir to combine.
- Add the squash, apples and broth to the stockpot. The broth may not cover the ingredients, but that's ok.
- Bring it to a boil over high heat, then turn the burner down to medium. Cover the pot and cook for 15 minutes.
Blending the Soup
- At this point, you can carefully blend the soup right inside the pot with an immersion blender.
- If using a food processor or blender, transfer and blend the soup in batches. Remove the blended soup to storage containers or a large bowl between batches.
- If using a blender, be sure to leave the lid vented and cover the opening with a kitchen towel to avoid splatter or burns.