Creamy Butternut Squash Apple Soup

Even though I'm literally the only one in my family who eats this, I make it every. single. year.  You might be asking "why" and I would say "because it's that damn good!".  This creamy butternut squash apple soup has the sweetness of the butternut squash and apple, a hint of tartness with the splash of apple cider vinegar and a big dose of warmth thanks to the curry.  It also freezes beautifully, so, if, like me, you'll making it for 1 or 2, grab some silicon souper cubes (these are my favs!) and you'll be able to have a big warm bowl of creamy butternut squash apple soup whenever you want!

And, speaking of souper cubes, now that we're empty nesters, I use mine all the time!  I love making big batches of soup because of the leftovers.  After a couple of days of soup for dinner and a couple of lunches, I freeze what's left.  My future self is always extremely grateful to find frozen soup on nights I don't have time to cook......or don't feel like cooking.  

For this soup, you can absolutely buy the precut squash.  Sometimes it's cheaper, but sometimes it's cheaper to buy the whole squash.  I've actually bought a precut squash medley which turned out really delicious!!

Now for the FAQ portion of the post:

Can I roast the squash?

If you have the time, absolutely!! Peel and cut up the squash, then toss in olive oil and season with salt and pepper.  Lay out in a single layer on a sheet pan, and roast for about 30-45 minutes at 425 degrees F, until it's golden and softens a bit.  

If you don't have time to roast, the flavor of the soup will still be fabulous!

How do I prep the squash?

With a vegetable peeler, peel the outside and remove the skin.  With a very sharp knife, cut a small piece off the bottom.  You want a stable bottom because the next step is to place the squash on it's very stable bottom (on a cutting board), and with your sharp knife cut straight down, lengthwise.  Open the squash, and use an ice cream scooper to scoop out the seeds.  Cut into cubes and you're ready to go!

Can I use a different squash?

If you can't find butternut squash, or it's too pricey, there are other options.  Butternut squash has a sweet, nutty flavor, so you'll want an ingredient with similar taste and that also cooks in a similar way.  Carrots, pumpkin (or pumpkin purée), acorn squash and sweet potatoes can all be used and will result in a very tasty soup.

 

 

Overhead of butternut squash soup in a blue bowl on a brown board with a mustard colored napkin underneath

Creamy Butternut Squash Apple Soup

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Course: Dinner, holiday
Keyword: butternut squash soup, cucumber soup recipe, holiday recipe, holiday soup recipe
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 8

Ingredients

  • 1 tablespoon  extra virgin olive oil
  • 1 tablespoon  unsalted butter
  • 1 cups  chopped yellow onion (1 onion)
  • 1 tablespoon  curry powder
  • 2.5 pounds  butternut squash, peeled, cubed, seeds removed
  • 1 apple (McIntosh, Honeycrisp and Jonagold are good ones to use -- if they're small, use 2)
  • 3 cups  vegetable broth (you may not use it all)
  • 1 cup apple cider
  • salt and pepper, to season
  • Toppings: Drizzle of olive oil, toasted pumpkin seeds, or a spoonful of crème fraîche

Instructions

  • In a Dutch oven or large stockpot melt the butter and olive oil over medium heat. Add the chopped onion and curry powder and sauté on low heat for 15 to 20 minutes, until the onions are very tender. Stir occasionally, scraping the bottom of the pot.
  • While the onion is sautéing, peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Some grocery stores sell butternut squash already cut into chunks. This is definitely a time saver! Just make sure you check the measurements on the package to ensure you have 2 1/2 pounds. Peel, quarter, and core the apple (or apples if you're using 2). Cut the apples into chunks, too. (side note: if you're short on time, no need to peel the apple.....you can thank me later!)
  • Add the squash, apples, salt, pepper, vegetable stock and apple cider. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. With an emersion blender, puree it to the consistency you prefer. You can puree it coarsely, or continue to puree until it’s smooth. If you don’t have an emersion blender, you can puree the soup in a food processor or blender.
  • Pour the soup back into the pot. If you want to thin it a bit, add more vegetable stock or apple cider, until it's the consistency you like. Taste for seasoning. I love curry, so I usually end up adding another teaspoon of curry powder.....but you do you!
  • Season with salt and pepper, ladle into bowls and swirl with a spoonful of crème fraîche and top with toasted pumpkin seeds. If you don't have crème fraîche, drizzle with a really high quality olive oil.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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