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    Home » Recipes » Lunch » Curried Apple Butternut Squash Soup

    Modified: Jul 8, 2025 · Published: Aug 8, 2012 by Angela G. · This post may contain affiliate links.

    Curried Apple Butternut Squash Soup

    87 shares
    Jump to Recipe

    This Curried Apple Butternut Squash Soup is a deliciously rich soup with a sweet, earthy flavor. I don’t love butternut squash or apples particularly but together with the spices, some kind of magic happens and I end up really savoring this soup.

    Curried Apple Butternut Squash Soup
    Diced apples
    Apple picking
    Curried Apple Butternut Squash Soup
    Diced apples
    Apple picking

    This Curried Apple Butternut Squash Soup is a deliciously rich soup with a sweet, earthy flavor.

    ★ Why You'll Love this Recipe ★

    Butternut squash and apples come together together with Indian spices and some kind of magic happens!

    To really savor this soup, top with diced apples or croutons. A great use for garam masala leftover spice from making Indian Butter Chicken. You get a richer flavor but you can also use plain curry.

    This soup's warmth is perfect for a crisp fall day!

    ★ More Recipes You'll Love ★

    Want more ideas for fall?

    Browse all my easy fall recipes and Pin your favorites for later!

    Curried Apple Butternut Squash Soup

    Curried Apple Butternut Squash Soup

    Author: Angela G.
    This Curried Apple Butternut Squash Soup is a deliciously rich soup with a sweet, earthy flavor. I don’t love butternut squash or apples particularly but together with the spices, some kind of magic happens and I end up really savoring this soup.
    5 from 3 reviews
    Reviews
    Course: Dinner, Lunch
    Cuisine: Indian
    Skill Level: Easy
    Prep Time: 20 minutes minutes
    Cook Time: 4 hours hours
    Total Time: 4 hours hours 20 minutes minutes
    Servings: 6 Servings
    Yield: 8 cups

    Equipment

    • crockpot
    • immersion blender

    Ingredients 

    • 1 butternut squash seeded and cubed
    • 1 carrot peeled and rough chopped
    • 1 stalk celery rough chopped
    • 16 oz chicken stock vegetarians, substitute vegetable stock
    • 1 onion chopped
    • 1 potato peeled and diced
    • 2 teaspoon minced garlic
    • 2 cups apples peeled and sliced
    • 1 teaspoon garam masala or curry powder
    • ½ teaspoon nutmeg
    • ½ teaspoon pepper
    • 1 teaspoon salt
    • ½ cup sour cream

    Garnish

    • 1 apple diced
    • 4 pieces naan buttered and toasted
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    Instructions

    • Place all ingredients, minus the sour cream, into a Crock-Pot and cook on low for 4 hours.
    • Place cooked ingredients into a blender, add sour cream, and purée using the pulse setting. Use caution with hot soup, blend slowly and in small batches if needed.

    Notes

    • Use an immersion blender if you have one.
    • You can use apple sauce in place of fresh apples.
    • To save time, buy cubed squash.

    Nutrition Facts

    Calories: 298kcal | Carbohydrates: 55g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 800mg | Potassium: 1259mg | Fiber: 8g | Sugar: 21g | Vitamin A: 22745IU | Vitamin C: 55mg | Calcium: 156mg | Iron: 2mg
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    87 shares

    Reader Interactions

    Comments

    1. Barbara Alfeo says

      September 24, 2018 at 9:16 pm

      I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?

      Reply
      • Angela G. says

        September 25, 2018 at 1:45 am

        Hi, Barbara! Thanks for the kind words. I'd be happy for you to share the link! Keep up the good work with your blog!

        Reply
    5 from 3 votes (3 ratings without comment)

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