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Curried Squash Soup with Apple Chutney, Toasted Almonds and Cilantro in white bowl.

Curried Butternut Squash Soup with Apple Chutney

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Kara Taylor- Home Cooks Guide
  • 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

Scale

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

Notes

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.

Find it online: https://homecooksguide.com/curried-butternut-squash-soup-with-apple-chutney/