Curried Butternut Squash + Granny Smith Soup

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!

Ingredients for Curried Butternut Squash + Granny Smith Soup

The ingredients for this curried butternut squash + granny smith soup are simple and uncomplicated. 

Special Equipment

Soup Pot

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!

Blender

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. 

Storage Jars

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.

Prep Tips for Curried Butternut Squash + Granny Smith Soup

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.

Pantry Staples

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.)

Serving Suggestions for Curried Butternut Squash + Granny Smith Soup

You can dress up Curried Butternut Squash + Granny Smith Soup in so many ways!

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!

Want More Soups + Stews?

• Award Winning Chorizo + Black Bean Chili
• Another award winner…Spicy White Bean Turkey Pumpkin Chili
• Rotisserie Chicken Pho in the Instant Pot
• Poplar Hill Seafood Stew with Ciabatta Toasts
• Roasted Acorn Squash Bisque with Crispy Bay Scallops
• Tomato Basil Bisque
• and how about Rosemary Dinner Rolls with Poppy Seed Honey Butter on the side?

Curried Butternut Squash + Granny Smith Soup

Sip + Sanity | Linda

As the temps drop, this Curried Butternut Squash + Granny Smith Soup will warm you from the inside out!

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Prep time.Prep Time 20 minutes minutes

Cook time.Cook Time 40 minutes minutes

Total time.Total Time 1 hour hour

Course.Course Soup

Cuisine.Cuisine American

Number of servings.Servings 8 about 1-3/4 cup servings

Calories per serving.Calories 202 kcal

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 medium onions, chopped
• 3 cloves garlic, chopped
• 1½ tablespoon curry powder
• kosher salt + pepper, to taste
• 4 pound butternut squash, peeled, seeded + diced into ½" pieces
• 2 pound granny smith apples, peeled, cored + diced into ½" pieces
• 6 cups chicken or vegetable broth

Instructions

• 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.
  

Notes

Garnish with your favorite toppings and serve alongside a sandwich or salad for a filling meal.

Nutrition

Calories: 202kcal | Carbohydrates: 48g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 717mg | Potassium: 982mg | Fiber: 8g | Sugar: 19g | Vitamin A: 24557IU | Vitamin C: 55mg | Calcium: 129mg | Iron: 2mg

Keywords.Keyword freezer-friendly, stove top, vegetarian

Did You Make This Recipe?Be sure to share a comment below!