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Curried Butternut Squash Soup


Butternut Squash Soup will thicken overnight. If serving soup the following day, reserve adding the extra broth and cream until warming soup for serving.

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  • 4 tablespoons butter
  • 2 butternut squash
  • 4 shallots, chopped
  • 2 stalks celery, chopped
  • 2 medium size green apples, cored, peeled, chopped
  • 4 cups chicken stock, plus one cup, more or less, to thin soup if desired
  • 1 cup apple cider
  • 2 tablespoons curry powder, evenly leveled
  • 2 teaspoons garam masala
  • 1 1/2 teaspoons coarse kosher salt,or to desired taste
  • 1 cup heavy cream
  • a dollop of creme fraiche per bowl


Adapted from


Step 1

Into a large soup or enameled cast iron pot, cook the celery and shallots in the butter on very low heat for five minutes, stir in butternut squash cubes, sprinkle over a pinch of salt, stir, and continue cooking on very low, approximately twenty minutes, stirring occasionally. Stir in the chopped apple, cook another five minutes, add in the curry powder and garam masala, stir throughout, cook three minutes . Pour in the apple cider and chicken stock, increase the temperature to medium low and simmer the soup for thirty five minutes or more until squash and apples are very, very soft. Use a potato masher to begin crushing the squash and apples together, add in a teaspoon of coarse kosher salt, check seasoning, adding in a bit more salt to taste if desired, continuing simmering another ten minutes. Turn off heat, let soup cool down to warm, then working in batches, wiz the soup in a food processor until very smooth removing to a bowl before processing next batch. Once completed move processed soup back to the cooking pot, add in a bit more chicken stock to thin out soup, if desired, followed by the addition of one cup of heavy cream. Ladle hot soup into bowls and top with a dollop of creme fraiche or sour cream.

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