Curry Squash Apple Soup

I truly adore soup season. There’s something about a bowl of soup that just makes me want to cozy up beside a fire. [of course, I’d need to have a fireplace first…]

The other thing I love about soup? My kids eat it. And love it. It’s one of the few ways my two-year-old willingly eats vegetables. Not that he knows the veggies are there… but it’s a meal without a fight, which is a big win for mama.

When it comes to favorites, it’s a toss up between my Potato Leek Soup and this one – Curry Squash Apple Soup. Both are super easy and very customizable to what you and your family like. And since I’ve already shared one recipe, here’s the other, so you can pick your fave!

Curry Squash Apple Soup

  • 1 medium butternut squash
  • 2 apples
  • 2 garlic cloves
  • 4 cups chicken or vegetable broth
  • sour cream
  • cilantro
  • curry powder
  • sea salt
  • extra virgin olive oil
  • red pepper flakes *optional

Chop up the garlic cloves and throw them into your stockpot with some olive oil, sea salt, and curry powder. You don’t want the garlic to be in there too long by itself, or it will burn – just enough to start to release those yummy garlic flavors!

Chop up the squash and apples – I don’t peel the apples, just wash them.  There are so many good nutrients in the skin that you don’t want to miss out on.  Throw them in the pot, plus salt and curry powder, to taste. If you want to add red pepper flakes, do this now. It will add some spice to your soup, but you won’t need much.

Saute until the squash and apples begin to cook a bit, then add your broth.

Note: You could easily cook this in a slow cooker, you could cook it all day on low, or 4 hours on high.  If you are doing this on the stove, it usually takes about 45 minutes.

After everything is all cooked, add the sour cream and blend with an immersion blender. I usually add a big spoonful or two. The sour cream gives it a good creaminess, though I’m sure you could make the soup without it if you are a dairy-free family. You could also sub plain greek yogurt – I do that quite often.

We usually serve this with quinoa [just like with the potato leek soup!]. My two-year-old and my fifteen-month-old both eat their soup served right over the quinoa. It makes it a little easier to eat for them. The quinoa makes the meal a little heartier, which is important for some of my bottomless pit boys!

Let me know if you try out the recipe! Do you have a favorite soup recipe? Please share a link in the comments! And check out Delia’s Soup of the Day series going on this month… YUM!

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4 comments

  1. Thanks for this yummy recipe! i have been trying to find something that will be popular with the kiddos too :) How much curry powder do you add? Thanks!!

    1. Hmm, well I have never measured :) I give a good shake as I add each veggie/fruit while I’m sautéing them. You can always start out with a little and add more if you want a stronger flavor. But I’d go with at least 1Tblsp to have a good curry flavor I think.

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