Butternut Squash and Apple Soup Recipe

Name: Butternut Squash and Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons good olive oil; 4 cups chopped yellow onions (3 large); 2 tablespoons mild curry powder; 5 pounds butternut squash (2 large); 1 1/2 pounds sweet apples, such as McIntosh (4 apples); 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 2 cups water; 2 cups good apple cider or juice

Servings: persons

1
Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender.
2
Stir occasionally, scraping the bottom of the pot.
3
Peel the squash, cut in half, and remove the seeds.
4
Cut the squash into chunks.
5
Peel, quarter, and core the apples.
6
Cut into chunks.
7
Add the squash, apples, salt, pepper, and 2 cups of water to the pot.
8
Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft.
9
Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
10
Pour the soup back into the pot.
11
Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick.
12
Check the salt and pepper and serve hot.

4429

kcal

Calories

472

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 tablespoons good olive oil, 4 cups chopped yellow onions (3 large), 2 tablespoons mild curry powder, and more.

Yes, Butternut Squash and Apple Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash and Apple Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions