Autumn hasn't fully arrived in Northern California yet. We've experienced a few cooler days, but I'm still waiting to pull out my favorite sweaters and boots. My friends in Minnesota are already sending texts filled with their apple-picking adventures and flannel outfits, surrounded by vibrant foliage. While the weather is slowly improving for us out west, I've started my fall celebrations early in the kitchen. My fridge and countertop are overflowing with seasonal produce, and I couldn't be happier. Pumpkins and sweet potatoes are staples in my meals, and my stash of apples keeps expanding. I can't resist those fall flavors, especially when it comes to soups. Allow me to introduce one of my autumn favorites: curry butternut squash soup!

While some might be excited about pumpkin spice lattes, I'm all about soup season! The variety is endless, and soup is the ultimate meal prep dish. I always make more than I need, storing extra in mason jars for quick meals later.

curry butternut squash soup

This soup gets its rich flavor from curry powder, which I love incorporating into various recipes. The spice blend is unique and savory, containing ingredients like coriander, turmeric, fenugreek, cumin, and chili. Depending on the region, you might also find spices like cinnamon, cardamom, ginger, and garlic. In this recipe, I opted for a classic blend that provides the warmth and comfort I crave in a bowl of soup.

I kept the ingredients simple with diced onions and apple, but you could easily add carrots, sweet potatoes, or even pumpkin for extra flavor. For a creamier texture, consider adding a splash of heavy cream or coconut milk.

Be sure to give this soup a try, and I'd love to hear about your favorite autumn soups too!

curry butternut squash soupPrint

Print Recipe

Description

Your go-to weeknight meal has arrived!

Ingredients

  • 1 1/2 tablespoons of ghee or olive oil
  • 1 yellow onion, diced
  • pinch of red pepper flakes
  • 1 teaspoon salt and pepper – adjust to taste
  • 1 – 1 1/2 tablespoons curry powder
  • 1 clove garlic, chopped
  • 24 ounces butternut squash, diced
  • 1 Granny Smith apple, peeled and chopped
  • 32 ounces vegetable broth

Instructions

  1. In a large pot, heat the oil over medium heat.
  2. Add the diced onion and sauté for about 5 minutes until translucent.
  3. Add the spices and mix with the onions, cooking for an additional 5 minutes until fragrant.
  4. Introduce the chopped garlic and butternut squash, sautéing for about 15 minutes until the squash begins to soften.
  5. Add the apple, stirring it into the mixture.
  6. Pour in the broth and bring the soup to a boil. Reduce to a simmer, cover, and cook for another 10 – 15 minutes until the squash is tender.
  7. Remove from heat and allow to cool for about 10 minutes before blending.
  8. Using an immersion blender or a standard blender, blend until smooth. Adjust the thickness by adding more or less broth as desired. Taste and add more salt if needed.
  9. Serve warm and enjoy!

Comments (4)

  1. Janet Fazio says: October 18, 2018 at 8:40 am

    LOL! I'm in the East Bay, and yes, it's sweater weather in the mornings but shorts in the afternoons. I have a butternut squash from my last produce box. This looks like a simple, delicious recipe!

    Reply
  2. Izabela says: November 2, 2018 at 11:30 pm

    I love butternut squash soup! Excited to add curry powder for a new twist – sounds amazing!

    Reply
  3. Ali says: January 6, 2019 at 8:46 pm

    I just made this and it's fantastic!! I topped it with spicy pepitas for extra crunch.

    Reply