Curried Butternut Squash and Apple Soup is a warm and comforting dish that combines the natural sweetness of butternut squash and apples with the fragrant, earthy spices of curry. The result is a velvety, smooth soup with a perfect balance of sweetness, spice, and savory depth. The curry adds warmth and a hint of exotic flavor, while the apples lend a subtle tartness, making this soup a delightful fall or winter meal. It’s an excellent starter or a light meal when paired with crusty bread, offering a nourishing bowl of seasonal goodness.
Ingredients:
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 apples (Granny Smith or Honeycrisp work well), peeled, cored, and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 4 cups vegetable or chicken broth
- 1 cup coconut milk or heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions:
- Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5-6 minutes until softened and fragrant. Stir in the curry powder and cook for an additional minute to toast the spices.
- Cook the squash and apples: Add the cubed butternut squash and chopped apples to the pot. Stir to coat the vegetables in the curry mixture. Pour in the broth, bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the squash and apples are tender.
- Blend the soup: Using an immersion blender (or transferring the soup to a blender in batches), blend the soup until smooth and creamy.
- Add the coconut milk: Stir in the coconut milk or cream to give the soup a silky texture. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro or parsley, if desired.
Enjoy this Curried Butternut Squash and Apple Soup warm, savoring the creamy texture and delightful balance of sweet and savory flavors. It’s the perfect dish to brighten up cold days!
