The cold weather always makes me crave warm, comfort foods. There is nothing like a hearty bowl of soup on a cold winter day to warm you up. This recipe for butternut squash soup courtesy of ‘Panning the Globe‘ is one of my all-time favourites and is the perfect combination of sweet, tart and spicy.
A velvety soup of sweet butternut squash, tart apples, onions and curry powder. Perfect for a festive occasion or a soup and salad meal.
Author: by Lisa, Adapted from The Silver Palate Cookbook
Recipe type: Soup
- 4 tablespoons unsalted butter
- 2 large yellow onions, peeled and chopped (about 4 cups)
- 5 teaspoons curry powder (I recommend Madras Curry Powder)
- 1 large butternut squash (about 3 pounds) peeled, seeds removed, cut into 1-inch dice (8 cups of diced squash)
- *3 large Granny Smith apples, 2 apples peeled, cored and roughly chopped.
- 3-4 cups low salt chicken broth (I recommend Swanson’s)
- 1 cup apple cider or apple juice
- 2 teaspoons salt plus more, to taste
- Fresh ground pepper, to taste
*Optional Toppings – Choose one:
– 1 Granny Smith apple with skin, shredded and tossed with a teaspoon of lemon or lime juice
– ½ cup coconut Milk. Put it in squeeze bottle so you can make a nice swirl in each bowl.
– ½ cup sour cream. A dollop in the center of each bowl would be delicious.
– 2 tablespoons toasted cumin seeds. A pinch of cumin seeds to top each bowl.
- Melt butter in a large soup pot or dutch oven oven over medium heat. Add onions and toss to coat with butter. Cover onions and turn heat down to a simmer. Cook for 18 minutes or until onions are softened and translucent.
- Add curry powder and turn the heat up to medium. Cook, stirring constantly, for a minute, to toast the curry powder.
- Add squash, apples and 3 cups of chicken broth to the pot. Bring to a boil, reduce heat to a simmer and cook, covered, for 25 minutes, until apples and squash are very tender.
- Turn off heat. Puree the soup with an immersion blender right in the pot. Or puree in batches in a blender or food processor and return to the pot. Add apple cider. Season with salt and pepper, to taste. Thin with additional broth to your desired consistency.
- To Serve: Serve hot. Ladle soup into bowls and garnish with shredded apple or the topping of your choice.