Fall hasn’t quite made it’s way to Northern California yet. We’ve gotten a couple cooler days, but it hasn’t quite gotten to the point where I’m breaking out my sweaters and boots. I’m only slightly jealous of my besties in Minnesota who have been sending me so many texts while they go apple picking and are decked out in flannel while out amongst all the colored trees. While the forecast looks a little better for those of us out west who are anxiously awaiting the arrival of fall, I’ve been celebrating the season for a weeks now in my kitchen. My fridge and counter have been stocked with the best of autumn produce and I couldn’t be more excited about it. Pumpkins and sweet potatoes have been on the menu rotation non-stop, and the pile of apples I have continues to grow. I can’t say no to any fall flavors, but especially when it comes to soup. Enter one of my favorite fall bowls – a curry butternut squash soup!
While some people are applauding PSL season, I’m here for soup season! The options are endless and soup makes for the best meal prepping dish you could ever ask for. I always make a bigger pot full than I need and scoop the extra into mason jars to keep in my freezer for when I just need something ready to go.
This particular batch of soup is made even more flavorful with the addition of curry powder. I’ve used curry powder in a few of my other recipes here, and there’s something so perfect about the spice blend. It’s funky and savory in all the best ways. Most classic blends that you’ll find in the grocery stores include coriander, turmeric, fenukgreek, cumin, and chili, with other regional variations including spices like cinnamon, cardamom, or ginger and garlic. I used a classic variation here in this version and it was just the perfect amount of warmth and coziness I love from a bowl of soup.
I kept this blend simple with diced onions and apple, but think it would also be good with carrots, sweet potato, and even pumpkin! If you wanted this soup to be extra indulgent, you could add a splash of heavy cream or coconut milk to make it even creamier.
Definitely give this soup a try and let me know your other favorite autumn soups!
1 1/2 tbsp of ghee or olive oil
1 yellow onion, diced
pinch of red pepper flakes
1 tsp salt and pepper - add more to taste later
1 - 1 1/2 tbsp curry powder
1 clove of garlic, chopped
24 oz of butternut squash, diced
1 Granny Smith apple, peeled and chopped
32 oz of vegetable broth
1. In a large stove top pot, add the oil and bring up to a medium heat.
2. Add the diced onion and saute for about 5 minutes until it starts to become translucent.
3. Add the spices and stir with the onions, cooking for another 5 minutes until the spices are fragrant.
4. Add the chopped garlic and butternut squash and saute with the onion and spices for about 15 minutes until the squash has started to soften.
5. Add the apple and stir into the squash and onion mixture.
6. Add the broth and bring the soup up to a boil. turn down to a simmer and cover, simmering for another 10 - 15 minutes until the squash has softened.
7. Remove from heat and let cool for about 10 minutes before adding the mixture to blender.
8. Using either a hand-held immersion blender or spooning the mixture into a blender, blend until smooth. You can add more or less stock depending on how thick you prefer your soup. Taste and adjust salt as needed.
9. Serve warm. enjoy!