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Curried Butternut Squash Soup with Apple Chutney is one of my all-time favorite fall soups! Rich with the warm spices of yellow curry: cumin, turmeric, ginger, cinnamon, and black pepper. A sweet, spicy, tangy Apple Chutney brings this bowl of roasted squash soup alive. This recipe makes a delicious, flavorful vegan soup. You can add meat and dairy with optional toppings or substituting the water for chicken broth.
This is a wonderful dish to serve at a dinner party with an assortment of toppings: Apple Chutney, cilantro, toasted almonds or pumpkin seeds, creme fraiche or sour creme, duck confit, carnitas, and cooked chicken.
The Apple Chutney can be made ahead of time. It lasts for weeks in the refrigerator. You could also can this with a water bath is you were so inclined. You’ll have extra to play around with or save for the next batch of soup.
Like all my soup recipes, this makes about 3 quarts. There really is no point making a smaller batch of soup in my opinion. This will serve a group of 12-16 appetizer portions or a family of 3-4 with leftovers for a second or third meal. And it freezes well.
How to Make This Soup
1- Roast your squash.
Butternut squash is the most economical, has the highest yield, and is readily available at most grocery stores. Red Kuri, Kabocha, Turban, and Blue Hubbard Squash could also be used and would make an excellent soup but the yield is different. You would need 8-10 lbs of one of those varieties for this recipe.
You do not need to peel the squash. Cut your squash in half, place it cut side down, and roast it on a sheet pan for 30-50 minutes at 400 F or until a fork easily pierces through the skin and flesh.
While it is still hot, scoop the flesh out with a large metal serving spoon. It will scoop out easily when it is done.
2- Heat your oil, sauté the onions with the spices. Add all the other ingredients and simmer until everything is nice and tender.
3- While the soup simmers, whip up the apple chutney. Sauté the apples and onions and then add all the other ingredients and boil until the liquid has reduced.
4- Gather or prep all the other toppings. My favorites are duck confit or carnitas, cilantro and creme fraiche.
5 – Blend the soup with your immersion blender or standing blender. If it is really thick, thin it with a little more water. Give it a final taste and season with more salt and pepper if desired.
6- Serve and enjoy!
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Curried Butternut Squash Soup with Apple Chutney
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 3 qts 1x
- Category: soup
- Method: boil
- Cuisine: Indian-ish
- Diet: Vegan
Description
Rich with fall flavors, this beautiful roasted squash soup is perfect for busy weeknights or special occasions. This recipe serves 6-12 people.
Ingredients
For the Soup
5 lb butternut squash, roasted and peeled
1 carrot, diced
1 onion, diced
2 celery stalk, diced
1 lg potato, peeled and diced
2 T yellow curry powder
2 T brown sugar
8 1/2 cups water
1 1/2 T salt
1/2 t ground pepper
For the Apple Chutney
1/2 T oil
1/4 medium onion, petite dice
1 t minced garlic
2 medium-large apples (mutsu or granny smith)
3 T raisins or currants
3/4 T whole mustard seed (yellow or brown)
1/4 t red pepper flakes
1/4 t cinnamon
1/2 packed cup brown sugar
1/2 c Apple Cider Vinegar
Instructions
For The Soup
Preheat the oven to 400.
Cut squash in half, hollow out the seeds and place cut side down on an oiled sheet pan. Roast until tender, about 30-50 minutes.
Once the squash is done, scrape the flesh out of the skin with a metal serving spoon.
In your soup pot, sauté the onions in oil with the spices. This toasts the spices and adds another layer of flavor.
Add all other raw vegetables and sauté a bit longer over medium heat.
Add the water, squash, salt, and sugar and simmer until everything is nice and soft. The time for this will depend on how large your vegetable pieces are, 20-45 minutes.
Purée the soup with an immersion blender or a standing blender until smooth. Thin to desired consistency if needed. Taste and add salt if needed.
To Make the Apple Chutney
Heat the oil in a small sauce pan. Sauté the onions until translucent. Then add the garlic, and spices and sauté for a couple more minutes.
Add all the other ingredients and bring to a boil. Simmer until the liquid has reduced down to 1-2 Tablespoons of syrup.
The chutney lasts for weeks in the fridge and can be made ahead of time. You’ll have extra for the next batch of soup or for other purposes.
Equipment
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| Lodge Pre-Seasoned Cast Iron Double Dutch Oven With Loop Handles, 5 qt |
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| Mueller Austria Ultra-Stick 500 Watt 9-Speed Immersion Multi-Purpose Hand Blender |
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You can substitute chicken broth for the water. Adjust the salt down if the broth is salted.
You can substitute the butternut squash for another delicious winter squash like Red Kuri, Blue Hubbard, Turban, or Kabocha but you will need 8-10 lbs instead of the 5 lbs for butternut squash.
If using a stand blender, be careful not to overfill! Or you could have a hot mess on your hands.
This sounds incredible! Soup is a real winter warmer and I love the inclusion of apple chutney!
I have been buying a lot of butternut squash, but with no idea what to do with it. This is perfect, I love the sound of this combo! Thank you so much for the recipe 🙂
Mmm I love all soups, this one really screams fall. The chutney sounds so easy to make yet so boujee. Can’t wait to make, thanks for sharing!
This is a perfect soup for fall! Thanks for the recipe!
Yum! This sounds amazing and so perfect for the cool fall weather we have been having!
I made this soup with the chutney garnish and it was DELICIOUS!! My husband wasn’t sure about it but he ended up having seconds he liked it so much.