Creamy Butternut Squash Soup

by , August 13, 2017
winter squash soup
Photo by Diana Rattray

Complementary flavors of butternut squash, apples, and curry powder make this a delicious soup. A small amount of cream adds richness to the soup. Feel free to use acorn squash, Hubbard, or buttercup squash.
Related: Sausage and Butternut Squash Stew

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 45 minutes



  1. Peel the squashes; remove the seeds and cut into chunks. Place the chunks of squash in a steaming container over simmering water; steam until tender. Mash the squash and measure about 3 to 3 1/2 cups. Set aside.
  2. Peel and core the apples and dice.
  3. In a large saucepan over medium-low heat, melt the butter; add the diced apple, onion, celery, and carrot. Cook until onion and celery are tender, about 5 to 7 minutes, stirring frequently. Add chicken broth; cover and simmer until vegetables are tender.
  4. Add the cream to the saucepan, along with the salt, curry powder, and mashed squash.
  5. Working in 3 or 4 batches, carefully puree in a blender (see the tips, below). Pour the soup back into the saucepan and heat through just before serving.
  6. Serve with a drizzle of robust or extra-virgin olive oil, if desired, or sprinkle with some chopped cilantro or parsley.
To avoid messy and potentially dangerous blender explosions, follow these steps when pureeing any hot liquid:
  1. Fill the blender about one-third full, and never more than half full.
  2. Loosen the center cap in the lid of the blender.
  3. Place a folded kitchen towel over the lid and hold it down firmly.

Makes 6 Servings


See Also
Homemade Rustic Bread

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