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Curried Butternut Squash and Apple Soup with Maple Cream

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 6 -8
Course: Others
Cuisine: Vegetarian , gluten-free

Ingredients

  • 1 cup sour cream
  • 3 tablespoons maple syrup
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 cups onion chopped (about 2 medium)
  • 1 tablespoon curry powder
  • 1 inch piece fresh ginger peeled and diced or grated
  • 3 pounds butternut squash about 2 medium-size
  • 2 ½ cups chicken or vegetable stock
  • 2 apples peeled, cored and chopped
  • 1 cup apple cider
  • kosher salt and pepper to taste

Instructions

    Cup of Yum
  1. In a small bowl, whisk together sour cream, maple syrup, 1 or 2 tablespoons water, and a pinch of salt. Cover; refrigerate.
  2. Melt the butter with olive oil in a dutch oven or large, heavy-bottomed pot. Add onions, apples, ginger and curry powder, and sauté over medium heat until onions are very soft, about 15-20 minutes. Meanwhile, peel the squash with a vegetable peeler, cut in half lengthwise and scrape out the seeds. Chop into roughly 1 inch cubes.
  3. When onions are done, add the stock, squash, and cider and bring to a boil. Reduce heat and simmer until squash is very tender, about 25 minutes. Turn off heat and let cool slightly. Using a stick blender, blend until smooth (or use a regular blender in batches). If soup is too thick, add a little more chicken stock or water. Season with salt and pepper to taste.
  4. To serve, dollop or swirl a spoonful of maple cream on top of each serving.