Curried Acorn Squash-And-Apple Soup Recipe

Name: Curried Acorn Squash-And-Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium acorn squash (about 3 pounds), halved; 1/4 cup butter or margarine; 4 3/4 cups chicken broth, divided; 4 Granny Smith apples, peeled and coarsely chopped; 2 baking potatoes, peeled and coarsely chopped; 1 1/2 tablespoons curry powder; 3/4 teaspoon ground red pepper; 1/2 teaspoon ground cinnamon; 1 teaspoon salt; 2 cups whipping cream; 2 tablespoons honey

Servings: persons

2 medium acorn squash (about 3 pounds), halved
1/4 cup butter or margarine
4 3/4 cups chicken broth, divided
4 Granny Smith apples, peeled and coarsely chopped
2 baking potatoes, peeled and coarsely chopped
1 1/2 tablespoons curry powder
3/4 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
1 teaspoon salt
2 cups whipping cream
2 tablespoons honey

1
Place squash halves, cut side down, on an aluminum foil-lined baking sheet.
2
Bake at 350u00b0 for 45 minutes or until tender. Scoop out pulp, discarding shells; set pulp aside.
3
Melt butter in a Dutch oven over medium heat; add 4 cups chicken broth, apples, and next 5 ingredients. Cook, stirring often, 25 to 30 minutes or until apples and potatoes are tender. Remove from heat, and let cool slightly (about 5 to 10 minutes).
4
Process squash pulp, apple mixture, and remaining 3/4 cup chicken broth, in batches, in a food processor or blender until smooth, stopping to scrape down sides.
5
Return puree to Dutch oven. Stir in whipping cream and honey, and simmer, stirring occasionally, 15 to 20 minutes or until thoroughly heated.

1132

kcal

Calories

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 medium acorn squash (about 3 pounds), halved, 1/4 cup butter or margarine, 4 3/4 cups chicken broth, divided, 4 Granny Smith apples, peeled and coarsely chopped, and more.

Yes, Curried Acorn 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!

Curried Acorn Squash-And-Apple Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions