Roasted Butternut Squash and Apple Curry Soup

What’s Up, Hungry People

With frost on the ground and white stuff falling from the sky, I think it’s safe to say that soup season is officially here. I love a hearty soup that is not only filling but soul-warming as well. Unfortunately, “Butternut Squash Soup for the Soul” doesn’t quite roll off the tongue, so I’ll just have to make do by making this soup on repeat for the next six months of freezing weather.

This roasted butternut squash soup has a hint of heat hidden beneath layers of delicious curry, savory coconut, and notes of garam masala.

For my recipe, I definitely used butternut squash that had already been cut into cubes. Alternatively, you can also use frozen butternut squash, which can usually be found over with the frozen veggies at your grocery store.

But if you feel the need to make this soup 100% from scratch, including opening and cleaning the squash yourself, by all means, do it! Cutting a butternut squash is more intimidating than anything. Once you get the knife going, it’s really quite easy!

How to Cut a Butternut Squash:

• Use a sturdy cutting board for your work surface. Wooden or bamboo is ideal.
• Take a sharp knife and trim off the top and bottom of the squash. You only want to take off about a half inch on each end so that you have a flat surface to work with.
• Place the butternut squash on its end and then use a vegetable peeler by scraping the peeler from top to bottom, using your other hand to keep the squash firm in place.
• When the skin has been removed and discarded, cut the squash in half ‘shortways’ so that you are basically cutting the squash into two parts, top and bottom.
• Cut each half of the squash down the center. For the half with the seeds, use a spoon to scrape out the seeds until you have a smooth cavity. Discard the seeds.
• Place the squash cut side down and cut into cubes about an inch long and wide.

Here’s What You Need

• Butternut squash: Adds a rich, sweet flavor and creamy texture.
• Sweet onion: Provides a mild, sweet undertone.
• Granny Smith apple: Adds tartness and balance to the savory flavors.
• Parsnip: Adds a subtle sweetness and earthiness.
• Ginger paste: Brings a warm, spicy kick.
• Garlic: Adds a rich, savory depth.
• Honey: Balances the flavors with a touch of sweetness.
• Butter: Adds richness and helps sauté the veggies.
• Vegetable broth: Forms the base of the soup.
• Coconut milk: Adds creaminess and a hint of tropical flavor.
• Hot yellow curry powder: Adds a robust, spicy curry flavor.
• Garam masala: Adds a complex, warm spice blend.
• Cayenne pepper: Adds heat.
• Salt: Enhances all the flavors.
• White pepper: Adds a subtle, peppery heat.
• White wine: Helps deglaze the pan and adds acidity.
• Saffron threads (optional): Adds a unique, aromatic flavor and color.

For my soup, I used a hot yellow curry powder to give my soup an extra flair of curry flavor. You can add as much or as little curry flavor as you like. I LOVE curry, so I tend to be heavy-handed when it comes to curry flavor! You can also use a mild curry powder or your favorite curry powder blend too.

The addition of apples is really what sets this soup apart from other curry soups. Not only does the sweet and sourness of a Granny Smith play well with the savory notes of squash, but its acidity is balanced by the curry taste, creating a delicious, rounded-out flavor.

Granny Smith apples are the ideal apples to use in this recipe, but if you’re in a pinch, you can use any green apple variety. If you want a sweeter taste to your soup, you can totally get away with using a red apple too.

Blending a Smooth Soup

Okay, so here’s the deal. If you do not already own an immersion blender, you NEED to run out and grab one as soon as you can. They are a transformative tool to have in your kitchen, especially if you enjoy making soup as much as I do.

The reason an immersion blender is ideal is because you don’t have to transfer piping hot soup to a standing blender to get a perfectly smooth soup. While this certainly can be done, the only times I’ve ever seriously burned myself (specifically, burned my FEET when cooking) is when I tried to ladle soup from the pot to a stand blender.

An immersion blender is an essential kitchen tool. I definitely use mine weekly, for more than just soup. It’s also perfect for making amazing hollandaise, whipping heavy cream, and much, much more.

Because of the curried flair of this soup, I served mine with naan. You can buy it, sure, but making your own naan is actually a lot easier than you’d think. And you don’t even need a tandoori oven to do it!

Check out my recipe for pizza stone naan here!

Let’s Cook

Roast the cubed butternut squash at 365°F for 30-45 minutes, until fork tender and beginning to brown. Meanwhile, prep the rest of the ingredients.

Starting the Soup

In a large soup pot, melt the butter over medium-high heat until frothy. Add the chopped onion, apple, and parsnip. Sauté for 5-10 minutes, then add the ginger paste and garlic. Continue to sauté until the garlic is fragrant, another 5-10 minutes. Stir in the honey and cook while stirring for another five minutes.

Deglazing and Simmering

Use a splash of white wine to deglaze the pan. Scrape up any browned bits on the bottom. Pour in the vegetable broth and bring to a simmer. Simmer uncovered for 30 minutes.

Blending and Seasoning

Reduce the heat to medium and use an immersion blender to blend the soup until smooth. (Alternatively, blend the soup in batches using a stand blender.) Stir in the coconut milk, hot curry powder, cayenne, garam masala, white pepper, salt, and saffron.

Final Touches

Blend the soup until smooth and continue to simmer for another 10-15 minutes or until thickened as desired. Serve with naan and samosas.

I served my soup with a dollop of Greek yogurt in the center and garnished with some parsley to really make that beautiful curry yellow color pop.

Tips & Tricks:

• Use frozen butternut squash: Save time and effort by using pre-cut frozen butternut squash.
• Roast the squash until golden: For the best flavor, make sure your squash is nicely caramelized.
• Simmer longer for thicker soup: The longer you let your soup simmer, the thicker it will get.
• Immersion blender: An immersion blender makes it easier to blend your soup directly in the pot.
• Adjust curry to taste: If you prefer a milder soup, reduce the amount of curry powder.
• Serving suggestions: Serve with a dollop of Greek yogurt and a sprinkle of parsley for a pop of color and extra flavor.

At the end of the day, if you’re anything like me, this soup will quickly become a staple in your dinner rotation, especially in the autumn and winter when hearty soups need to be on hand at all times.

This apple curry butternut squash soup is like a warm hug on a cold day, perfect for cozying up with a blanket and a good book. Make sure to have some naan or samosas on the side for the full experience. I can’t wait to hear how this soup turns out in your kitchen—let me know in the comments!

Squashed Potatoes

Hearty Turkey Chili with Butternut Squash (READER REQUEST!)

Thanksgiving Salad with Champagne Apple Cider Dressing [BEST SALAD EVER!]