Curried Butternut Squash Soup

Curried Butternut Squash Soup

Madras curry powder is filled with the warmth of coriander, cumin, cinnamon, and cloves, along a host of other spices.  This soup pairs the subtle heat of the curry with the savory fall flavors of butternut squash and crisp, tart apple.  Top that off with a touch of sweetness and you have a fabulous fall soup that’s just a little bit out of the ordinary.


2 cups Butternut Squash, peeled, seeded, and cubed

1 cup Granny Smith Apple, peeled, seeded, and cubed

2/3 cup diced Yellow Onion

2 cloves Garlic, minced

2 cups Chicken Stock

1/2 to 1 tablespoon Madras Curry Powder (the amount depends on how potent you want your soup)

1/4 teaspoon freshly grated Ginger Root

2 tablespoons real Maple Syrup

1 tablespoon Butter

1 tablespoon Olive Oil

1 tablespoon Salt

1 teaspoon Pepper

Simmering the Soup

Heat butter and oil over medium heat in a heavy bottomed sauce pan or similar vessel. Add in the onions and sweat until translucent, about 3 to 5 minutes. Stir in the garlic and ginger and add the curry powder. Allow the flavors to incorporate for an additional minute, continuing to stir. Add the diced squash and apple, stir to coat with the curry powder and fat. Add in the chicken stock and bring to a boil.  Reduce the heat to a simmer and cook, stirring occasionally until the apple and the squash are cooked through, about 20 to 25 minutes.  Add in the salt, pepper, and the maple syrup.  Using a stick blender (or a traditional blender, you’ll have to do the soup in batches and be careful not to fill the pitcher more than halfway full), puree the soup to a smooth consistency.

Tips and Tricks:

Like a bit of textural contrast?  Top this soup off with some toasted pumpkin seeds to add a bit of crunch.

Soup is often better the next day, after the flavors have married a bit.  Feel free to cook it in advance.

Curry powder packs a punch, start with a lesser amount if you’re not sure how well you like it.

The spices in curry powder are great if you have a chest cold.

Turmeric (the coloring agent in Madras curry powder) stains horribly, your Tupperware may permanently turn yellow.


About waltzinginthekitchen

I am a chef by trade, a procrastinator by habit, and creative by nature (or perhaps nurture, but that's a different blog). I am a very structured, organized person which is a great thing in my profession, but I don't like it when things go differently than planned (which is not such a great thing in my profession). This blog is about my life, my passions, and learning to just go with the flow and waltz in the kitchen. It's a continual process. View all posts by waltzinginthekitchen

2 responses to “Curried Butternut Squash Soup

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