This Curried Butternut Squash soup is simply divine! Really, there is no hyperbole in that statement. This soup is rich and creamy, with just a hint of spice from the curry and a bit of sweetness from the apples. A perfect combination. This has been a favorite recipe of mine for many years.
A decade ago, we used to have a retired parent of a student at school that loved to cook for us teachers. His specialty was bringing in large pots of soup that would simmer on the faculty room stove. Just imagine walking into the faculty room to check your mail slot, grab a cup of coffee, and be met with the aromas of simmering soups and stews on cold, rainy, winter days. Amazing! We were lucky teachers for sure!
I loved many of the soups that this wonderful man made for us, but this is the only one that I insisted I needed the recipe for. It was just simply not like any soup in my current repertoire of recipes. The original recipes is from the Silver Palate Cookbook. Once I heard that, I ran out and bought the book straight away.
This soup is perfect for fall. And now that I can buy packages of cut and cubed butternut squash, it is all the more easy to prepare. Yes, before I could buy the packaged squash I used to cut the squash myself – not an easy or quick task. It was worth it for this soup, but I am so glad to now be able to buy the precut vegetable as it saves me a lot of time. We all know time is precious.
Curried Butternut Squash Soup
Slightly adapted from original recipe from the Silver Palate Cookbook
- 5 tablespoons sweet butter
- 1 large yellow onion finely chopped
- 5 − 6 teaspoons curry powder
- 3 packages of Ready-to-Cook Butternut Squash (packages are 20 oz. each)
- 2 green apples, peeled, cored, and chopped
- 4 cups Chicken Stock plus 1-2 cups more to get desired consistency.
- 1 cup apple juice
- Salt and pepper to taste
- Optional shredded green apple for garnish
- Melt the butter in a large stock pot.
- Add chopped onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes.
- When onions are tender, pour in the stock, add squash and apples, and bring to a boil.
- Reduce heat and simmer, partially covered, until the squash and apples are very tender, about 25 minutes.
- Pour the soup through a strainer, reserving all liquid, and transfer the solids (in batches) to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc.
- Add 1 cup of cooking stock and process until smooth.
- Continue pureeing the solids and return the pureed soup to the pot.
- Add apple juice and additional cooking liquids until the soup is the desired consistency. About 3 cups for my soup.
- Season to taste with salt and pepper, simmer briefly to heat trough, and serve immediately, garnish with shredded apples.
Or if you cook like I do and make food ahead for entertaining. Allow the soup to cool and place in large container and refrigerate for later. (Simply reheat over low heat on stove). If I am serving it days later, I store it in a covered plastic container and freeze. I take it out the evening before serving and place in the refrigerator to thaw. Again I reheat over low heat on the stove, stirring occasionally.