Curried Butternut Squash Soup

Preparation info

  • Difficulty


  • Makes



Appears in

Thanksgiving: Recipes for a Holiday Meal


By Lou Seibert Pappas

Published 2011

  • About

The subtle sweetness of apple and the exotic flavor of curry powder elevate this creamy soup. Roasting the fruit and vegetables gives them a caramelized taste and enriches the final result.


  • Canola oil, 3 tablespoons
  • Balsamic vinegar, 2 tablespoons
  • Butternut squash, 2, about 3 pounds total weight, halved lengthwise and seeded
  • Large Granny Smith apple, 1, peeled, halved, and cored
  • Large Granny Smith apple, 1, peeled, halved, and cored
  • Yellow onions, 2, quartered
  • Reduced-sodium chicken broth, 6 cups
  • Curry powder, 1 tablespoon
  • Ground cumin, 1 teaspoon
  • Cayenne pepper to taste (optional)
  • Half-and-half or plain yogurt, ½ cup
  • Salt and freshly ground black pepper
  • Walnut pieces for garnish (optional)
  • Red pepper flakes for garnish (optional)


Preheat the oven to 375°F. Line 2 rimmed baking sheets with aluminum foil.

In a small bowl, stir together the oil and vinegar. Brush the cut sides of the squash, the apple halves, and the onions with the oil mixture. Place the squash and apple halves, cut sides down, and the onions on the prepared baking sheet. Bake, turning the fruit and vegetables once or twice, until tender and lightly browned, about 30 minutes for the apple and 45–50 minutes for the vegetables. Transfer to a cutting board and let cool. Scoop out the flesh from the squash halves, discarding the peel. Coarsely chop the apple and onions.

Transfer the squash flesh and onion and apple pieces to a large saucepan and add the broth, curry powder, cumin, and cayenne pepper, if using. Bring to a boil over medium-high heat and then reduce the heat to medium. Simmer until very tender, about 20 minutes. Remove from the heat and let cool. In a blender, purée the soup in batches until smooth. Return the soup to the pan, stir in the half-and-half, season to taste with salt and black pepper, and heat through over medium heat. (The soup can be prepared up to 2 days in advance and stored, tightly covered, in the refrigerator. Heat through before serving.)

Ladle the soup into warmed bowls and garnish with the walnut pieces and red pepper flakes, if using.