Nothing celebrates the fall harvest like Curried Butternut Squash Soup. Its velvety blend of sweet squash and orchard-fresh apples makes us feel so cozy. And the bright Indian spice adds just a touch of extra warmth. Serve it as a show-stopper opener for your holiday event, or just curl up with a bowl and some crusty bread for a comfy weeknight dinner.
And all that rich, complex flavor comes from an easy-to-prepare vegetarian (or vegan) soup. Roasting the squash adds a syrupy caramelization—and simplifies prep. Cook the squash ahead, then store it in the fridge until you’re ready to make the soup.
We based this Curried Butternut Squash Soup on a recipe by Sheila Lukins, famous American chef and cookbook author of the ‘80s. Everybody turned to The Silver Palate Cookbook and The New Basics for creative dishes with an international twist. She wrote a popular food column in Parade Magazine for more than 20 years. Now if you think that a celebrity-heavy Sunday supplement couldn’t have the prestige of, say, The New York Times food section, think again. Lukins took over the Parade column from none other than Julia Child.
And even Julia couldn’t have made a better butternut squash soup.
Curried Butternut Squash Soup
Adapted from The Silver Palate Cookbook, Sheila Lukins
- 4 tablespoons (½ stick) butter, or 3 tablespoons olive oil
- 2 medium onions, chopped
- 3 scallions, chopped
- 3 teaspoons curry powder
- 1 medium butternut squash (about 30 ounces raw), roasted*
- 2 large carrots, sliced
- 6 cups water
- 4 1-cup bouillon cubes (chicken or vegetable)
- 2 large apples, peeled, cored and chunked
- Chives, chopped, for garnish
*Roast the squash, whole and unpeeled, in the oven whenever it’s convenient, even a day or so before. Line a baking tray with aluminum foil, place the squash on it, and bake at 400° for about 1 hour, until it yields when you stab it with a fork. Cool a little, then cut it in half, spoon out and discard the seeds, and peel off the skin. Cut into rough chunks and save any of the syrupy juice that you can. If making way ahead, refrigerate.
- Heat butter or oil in a pot and sauté onions and scallions until soft, about 7 minutes. Stir in curry powder and cook another minute or so.
- When onions and scallions are ready, add chunks of roasted squash and any of its syrupy juice, sliced carrots, bouillon cubes, 6 cups water, and chunked apples. Bring to a boil. Reduce heat and simmer until the apples are soft, about 15 or 20 minutes, although you can leave it to cook longer for flavors to mingle.
- Puree with an immersion or countertop blender. Return to pot for warming.
- If needed, adjust seasoning or add more water or bouillon to get the right taste or consistency.
- Garnish with chopped chives or whatever you want.
