This flavorful soup is so rich and creamy tasting, it is hard to believe it has no butter or cream in it. Butternut squash is full of vitamins A and C, potassium, and fiber, making it a very healthy soup. Dip your spoon into a beautiful creamy bowl of brilliant orange color, the aroma of spices and apple reaching your nose and then taste the deliciousness of the soup. All I can say is YUM!!
Curried Butternut Squash and Apple Soup
- 2 to 2½ pounds butternut squash
- Olive oil
- 1 yam or sweet potato (or 1 cup canned pumpkin purée)
- 1 large yellow onion peeled and finely chopped
- 1 large apple, peeled, cored and diced
- 1 tablespoon curry powder (See Recipe Note)
- ½ teaspoon ground coriander
- ⅛ to ¼ teaspoon cayenne
- 3 cups chicken stock (or more)
- 1 cup apple juice or cider
- Salt to taste
- Crème fraiche or sour cream for serving (optional)
- Heat the oven to 375° convection. Line a sheet pan with foil (for easy clean-up) and drizzle with a little olive oil. Cut the squash in half lengthwise and scoop out the seeds. Place cut side down in the prepared pan. Wash the yam and put it in the sheet pan. Bake until squash is fork tender, 50 to 60 minutes. The yam will be done also. Cool until you can handle. Scoop out the flesh and peel the sweet potato and set both aside.
- Meanwhile, heat 1 tablespoon olive oil in a large pot over medium heat. Add the onions and cook until soft. Do not brown.
- Add apple and spices. Cook about 2 minutes, stirring constantly.
- Add the chicken stock and apple juice. Bring to a boil.
- Add the squash and yam (or pumpkin). If there is not enough chicken stock to cover, add some more. Return to a boil. Reduce to simmer and cook until apples are very soft, about 20 minutes.
- Puree the soup in batches in a food processor or (my preferred way) using an immersion blender. Taste and season with salt if necessary.
- Add a dollop of crème fraiche or sour cream on top of each serving or serve on the side.