This recipe for Apple Curry Butternut Squash Soup puts a spin on an autumn classic. Delicious curry and sweet apples add unexpected flavors, and a sprinkle of toasted pumpkin seeds sends it over the top!
Butternut squash is one of my all time favorite veggies. I’m so excited that they are in season right now and I’m even more excited that my mom decided to grow them in her garden! I was lucky enough to snag a few during a visit last week (along with some garlic, thanks mom), and I’ve been busy in the kitchen ever since.
The best thing about butternut squash is its versatility. You can roast them to get a sweet caramelized flavor, chop them up and add them to chili or stew, or puree them for an amazing ravioli filling. They also make a great addition to spicy Indian dishes like chicken tikka masala. No matter how you cook them, butternut squash retains its earthy, mild, slightly sweet flavor that is oh-so-good.
One of my favorite things to make with butternut squash is soup. It’s healthy, hearty, and makes for a perfect early autumn meal. That’s exactly what I decided to make with the squash that my mom gave me, except this time I wanted to spice things up a bit.
When I told Shaun I was making butternut squash soup for dinner, he was excited. When I mentioned that I was adding apples to the soup, he was skeptical. But it was when I reached for the curry powder that he began to look really worried. The look on his face made it very clear that he thought I had absolutely lost my mind, but I assured him that the flavors would work. And work they did!
This Apple Curry Butternut Squash Soup will have you licking your spoon and going back for seconds. It’s really that darn good, I promise! The soup has the sweet and nutty taste that you would expect from butternut squash, but the apples and curry elevate the flavors beyond the ordinary. You may think that curry and apples are an unusual combination, but they pair together amazingly well.
My favorite part of this soup (aside form the fact that it was made with homegrown squash), were the spicy, slightly toasted, pumpkin seeds sprinkled on top. They provided the perfect bit of crunch and texture to this creamy soup. Lightly toasting the seeds really brought out their earthy autumn flavors. They were the icing on the cake, so to speak, and I kept going back for more!
Have you ever used curry powder in an unexpected way? I’d love to hear about your dishes. Tell me about them in the comments below!
Apple Curry Butternut Squash Soup
- 2 Tbsp extra virgin olive oil
- 2 carrots, chopped
- 4 stalks of celery, chopped
- 1 small yellow onion, chopped
- 1 butternut squash (medium to large in size), cubed
- 2 organic sweet apples (I used gala apples), chopped
- Salt & pepper to taste
2-4 tsp yellow curry powder (depending on your preferences)
Pinch of freshly grated nutmeg
4 cups vegetable stock (chicken stock would work too if you have it on hand)
1/2-1 cup heavy cream (depending on how creamy you want the soup to be)
Handful of pumpkin seeds
Sprinkle of additional salt, pepper, nutmeg, and curry powder for the seeds
1. Heat the olive oil in a large stock pot and saute the carrots, celery, and onion for about 3-4 minutes.
2. Next, add the butternut squash and apples to the pot.
3. Add the salt, pepper, curry, and nutmeg, stir to combine, and cook on medium heat for an additional 2-3 minutes. Stir occasionally to ensure that the veggies cook evenly and do not burn.
4. Then, pour in the vegetable stock and bring to a boil. Reduce heat and let the pot simmer until the squash is fork tender, about 15 minutes. Stir occasionally.
5. Next use an immersion blender to puree the soup (or carefully puree in batches in a regular blender). Return the mixture to the stock pot and stir in the heavy cream.
6. Add any additional salt, pepper, or curry to suit your taste preferences.
7. In a small pan over medium heat, toss together the pumpkin seeds, and a sprinkle of salt, pepper, nutmeg, and curry powder.
8. Lightly toast them by gently tossing them in the pan until the spices are fragrant and the seeds have a light golden brown color.
Serve the soup with a sprinkle of curry powder and garnish with toasted pumpkin seeds.