Print

Creamy Roasted Butternut Squash Soup Recipe Easy with Apple and Curry Cream

creamy roasted butternut squash soup - featured image
Print Recipe

A cozy and creamy roasted butternut squash soup with sweet-tart apple and a subtle curry cream topping, perfect for fall and winter comfort.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled and cubed
  • 1 large crisp apple (Granny Smith or Honeycrisp), peeled and chopped
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (about 1 liter)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 teaspoon curry powder
  • ½ cup (120 ml) heavy cream or coconut cream
  • 1 tablespoon fresh lemon juice
  • Optional garnish: fresh cilantro or parsley, toasted pumpkin seeds, or a drizzle of extra virgin olive oil

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment paper.
  2. Peel the butternut squash, cut in half, scoop out seeds, and chop into 1-inch (2.5 cm) cubes. Peel and core the apple, then chop into similar-sized pieces.
  3. Place the squash and apple on the baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper. Toss to coat evenly.
  4. Roast in the oven for 35-40 minutes, turning halfway through, until squash is tender and starting to brown and apples are soft and caramelized.
  5. Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent and fragrant.
  6. Add minced garlic and cook for another 1-2 minutes, being careful not to burn it.
  7. Add the roasted squash and apples to the pot with the onions and garlic. Pour in the vegetable broth and bring to a gentle simmer. Cook for 10 minutes to meld flavors.
  8. Remove the pot from heat. Using an immersion blender, puree the soup until smooth and creamy. If using a regular blender, blend in batches carefully.
  9. Stir in the fresh lemon juice to brighten the soup.
  10. Make the curry cream topping by whisking together the heavy cream and curry powder in a small bowl. Adjust seasoning if needed.
  11. Ladle the soup into bowls and drizzle the curry cream on top in a swirl.
  12. Garnish with fresh herbs or toasted pumpkin seeds if desired. Serve warm.

Notes

If the soup is too thick after blending, add more broth or water to reach desired consistency. Use coconut cream for a dairy-free version. Roast squash and apple together for balanced sweetness and earthiness. Season soup twice for best flavor. Use immersion blender for safety and ease.

Nutrition

Keywords: butternut squash soup, roasted squash soup, creamy soup, apple soup, curry cream, fall soup, easy soup recipe, vegetarian soup, dairy-free option

Find it online: https://juliamadeit.com/creamy-roasted-butternut-squash-soup-recipe-easy-with-apple-and-curry-cream/