Curried Butternut Squash and Apple Soup is filled with warm spices and tart flavors from the apples. Pretty much the perfect soup if you...
When the weather starts getting colder and the days shorter, there’s nothing like a warm bowl of soup. This curried butternut squash soup is great with dinner or on its own as a light lunch.
My family’s favorite way to enjoy it is for dinner alongside a nice warm veggie quesadilla. I think it’s the perfect comfort soup after a long day.
What I love about soups with squash is that they form an ultra smooth creamy texture without actually adding any cream. Potatoes have that effect too, but have a little more starch and give soups a slightly grainier texture. I often substitute butternut squash for potatoes in many blended vegetable soups for this reason.
For this soup, I really wanted to maximize the flavor of all my ingredients. We all know butternut squash does not have a strong flavor, but if you roast any vegetable you will get more flavor out of it.
Ready for some geeky science facts? Caramelization refers to the chemical reactions that occur when sugars start to break apart. It leaves behind all sorts of new compounds with stronger aromas and more intense flavors that can be sweet, sour, or bitter.
For this to happen you need temperatures to be above at least 220°F. So, if you are thinking about boiling instead of roasting your squash, you totally can, but know your soup will taste different.
Apples are the other main ingredient in this soup. It doesn’t matter what kind of apples you use, as long as they are flavorful. I tasted my apples when I cut them to make sure they had a strong flavor.
Of course, it still was not enough for me in the end, which is why I added some apple juice to the soup. That’s totally up to you though!
As you can tell, there is some flexibility in this recipe. Roast or don’t roast. Add more apple flavor or leave it out. The spices pack a lot flavor too, so you really can’t go wrong.
Enjoy! It’s a very satisfying soup and perfect for the season.
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