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Creamy Butternut Squash & Apple Soup

September 26, 2010

As the weather starts to cool we will post a bunch of our favorite soup and stew recipes.  Since we just got butternut squash and Gala apples in our produce share this past weekend, this soup is perfect!

Creamy Butternut Squash & Apple SoupDSC00178
1 Tbs butter
1 Tbs extra virgin olive oil
2 cups chopped yellow onion – about 1 1/2 large onions
1 Tbs mild curry powder
2 1/2 lbs butternut squash (from the co-op) – about 1 large
2 Gala apples (from the co-op)
1 tsp sea salt
1/4 tsp black pepper
2 cups chicken broth
1/2 cup cream
3-4 chives

Warm the butter, olive oil, onions, and curry powder in a large stock pot over low heat for 15-20 minutes, until onions are tender.  Meanwhile, peel the squash, remove seeds, and cut into chunks.  Core apples and cut into chunks (you can peel them or leave the skin on, your preference).  Add squash, apples, salt, pepper, and chicken broth to the pot. Bring to a boil, cover, and cook over low heat for 30-40 minutes until squash and apples are very soft.  Purée soup with immersion blender, or in batches in a regular blender.  Return soup to the pot and stir in the raw cream.  Garnish with chopped chives.

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12 Comments leave one →
  1. Anye permalink
    September 29, 2010 6:37 pm

    I tried this today, it was wonderful – honestly, I don’t even think it needs the cream. The texture and flavor is very creamy even without it. The curry powder didn’t overwhelm the flavor at all. Two thumbs up!

  2. Summer permalink
    October 7, 2010 4:14 am

    We had this for dinner last week, substituting 1% milk for the cream. I second Anye’s comment; it probably doesn’t even need milk! Delicious, fragrant, creamy, thick, and great for the cooler weather!

  3. October 7, 2010 7:42 pm

    I also agree it doesn’t need the cream! Also, I tried it last night with Acorn Squash from our produce bin rather than butternut and it was still delicious! Takes a lot longer to peel the acorn squash though. I wish I’d just cooked that first and then peeled the skin off, then added it to the soup rather than trying to peel it raw.

    This soup also tastes yummy with some grass-fed beef mixed into it, either ground, or meatballs.

  4. November 5, 2010 10:01 am

    Stine…how many servings does this make??? I think we’re going to make it for Ella’s birthday party on Sunday, but there are lots of people coming, and I want to make sure there’s enough to go around! Thanks!

    • November 15, 2010 4:12 am

      Hey Lauren! YUM, it’ll be a hit. It depends on how big the squash is but probably 4-6 people?

  5. Susan permalink
    November 11, 2010 9:12 pm

    I have never made anything with butternut squash, but I really wanted to try this. It was relatively simple to make, besides a little bit of elbow grease peeling and cutting the squash. It was absolutely delicious, thick and creamy and a wonderful flavor. I have raved about this recipe to friends. I will definitely make it again. Amazing!

  6. Andrea permalink
    November 28, 2011 10:26 pm

    i made a version of this tonight … i started off cooking up 3 strips of Applegate bacon and just used that to sauté my onions. i, too, roasted the butternut squash first and then just scooped it out and added to the broth, onions, apples, etc. that i had going – super quick! i didn’t have any curry powder, so i substituted about a 1 tsp of nutmeg. turned out so yummy and perfect for this chilly weather!

    • November 29, 2011 4:18 pm

      Andrea, that’s awesome! Great idea to sub the nutmeg. This is the perfect soup for the weather we’ve been having!

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