Curried Butternut Squash Soup

This soup is a comforting embrace in a bowl, balancing the natural sweetness of roasted butternut squash with the bright acidity of apples. The curry powder infuses the broth with warm, earthy notes, creating a complex flavor profile that feels both exotic and homey. It has a luxurious, velvety texture thanks to the pureed vegetables, making it perfect for chilly autumn evenings or as a light yet satisfying lunch. The addition of chicken stock adds depth, while the apple juice keeps it light. Serve it garnished with a crisp apple slaw for a delightful textural contrast. It&# 226;ÂÂs an easy weeknight meal that tastes like it took all day to perfect.

Cooking Method: Boiling, Stewing

Cuisine: Indian

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 702.6

Dietary: Gluten-free

Description

This soup is a comforting embrace in a bowl, balancing the natural sweetness of roasted butternut squash with the bright acidity of apples. The curry powder infuses the broth with warm, earthy notes, creating a complex flavor profile that feels both exotic and homey. It has a luxurious, velvety texture thanks to the pureed vegetables, making it perfect for chilly autumn evenings or as a light yet satisfying lunch. The addition of chicken stock adds depth, while the apple juice keeps it light. Serve it garnished with a crisp apple slaw for a delightful textural contrast. It&# 226;ÂÂs an easy weeknight meal that tastes like it took all day to perfect.

Ingredients

4 tablespoon Butter
2 cup Onions, yellow, chopped
4 teaspoon Curry powder
2 Butternut Squash
2 Apples
3 cup Chicken Stock
1 cup Apple juice

Directions

1
Peel the butternut squash, remove the seeds, and chop the flesh into 1-inch cubes.
2
Peel, core, and chop the two apples into small cubes.
3
Melt the butter in a large pot or Dutch oven over medium-low heat.
4
Add the chopped onions and cook, stirring occasionally, until softened and translucent, about 10 minutes.
5
Stir in the curry powder and cook for 1 minute until fragrant, being careful not to burn it.
6
Add the cubed butternut squash, chopped apples, and chicken stock to the pot.
7
Bring the mixture to a boil, then reduce heat to low, cover partially, and simmer until the squash and apples are very tender, about 25 minutes.
8
Remove the pot from heat and let the soup cool slightly.
9
Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a standing blender or food processor to puree.
10
Return the pureed soup to the pot if using a blender. Stir in the apple juice.
11
Simmer briefly over low heat to blend flavors and adjust consistency with additional stock or water if needed.
12
Season with salt and freshly ground black pepper to taste.
13
Serve hot, garnished with extra shredded apple if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 702.6kcal

% Daily Value *
Total Fat 34.2g53%
Saturated Fat 13.6g68%
Cholesterol 192.5mg65%
Sodium 252.4mg11%
Total Carbohydrate 41.5g14%
Dietary Fiber 5.3g22%
Sugars 26.4g
Protein 50.9g102%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: butternut squash, curry powder, apple soup, winter squash, vegetarian, comfort food, homemade soup, gluten free, autumn recipe, fall flavors, pureed soup, healthy dinner, easy soup, warm spices, butternut, curried, apples, onion base, chicken stock, granny smith

Read it online: https://www.chefs-mate.com/recipe/curried-butternut-squash-soup/