Mid-week Recipe: Curried Butternut and Apple Soup

Time is getting away from me and I’m lagging on recipes. I’m going to try to post one recipe each day for the next week as my own mini challenge. So here goes day #1!


Butternut Squash Soup with Apple and Curry:

1 small (or half a large) peeled and chopped butternut

1 small chopped onion

2 chopped carrots

2 cloves garlic

1 chopped apple

2 small chopped potatoes


garam masala (you can also use cinnamon in a pinch)

curry powder

sea salt and pepper

1 1/2- 2 cups veggie or chicken broth

Variations: you can also make this soup with yams instead of butternuts, or with just a whole bunch of carrots and potatoes–any starchy veggie that’s on sale or in season will work!

Sauté chopped onions and garlic in olive oil in a large soup pot until onions are translucent. Add chopped butternut, potatoes, carrots and apples (or whatever veggies you are using). Season with salt and pepper, 2 tsp. curry powder, 1 tsp. garam masala and 1/4 tsp. cayenne. Cook until butternut starts to tenderize (about 5 minutes). Add enough broth to just cover veggies. Bring to a boil, then turn down, cover, and simmer 20-30 minutes. Wait for mixture to cool a bit, then blend in batches or use an immersion blender if you have one ( I highly recommend buying one if you make a lot of soup!). You may need to re-season or thin soup with extra broth once it has been blended.

It’s great served with just a touch of half and half or cream in the middle of the bowl on top of the soup.


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