Best Apple & Butternut Squash Soup

This is the cozy butternut squash soup for sweater weather, with a clever twist: tart Granny Smith apples simmered right in, cutting the squash's sweetness so the soup tastes balanced rather than candy-sweet.

Bloom the spices first. Cooking the curry and chili powder in butter with the onion for a few minutes toasts them and unlocks their warm, aromatic depth, far more flavor than tossing them into the broth raw.

Simmer until the squash is completely tender, which is what lets it purée into a silky, lump-free soup.

The recipe uses a smart trick for texture: strain out the cooked vegetables, purée them, then stir the reserved liquid and cream back in. That way you control exactly how thick or thin the soup ends up. Bring it just to a simmer after the cream goes in, but don’t boil. Garnish with parsley and a sprinkle of pumpkin seeds for crunch.

Chef Tips

• Bloom the curry and chili powder in the butter first; toasting the spices deepens their flavor.
• Use tart Granny Smith apples to balance the sweet squash.
• Simmer the squash until very tender so it purées perfectly smooth.
• Bring the soup just to a simmer after adding the cream; boiling can cause it to break.

Variations

• Use vegetable broth and coconut milk in place of chicken broth and cream for a vegan version.
• Add a knob of fresh ginger with the onion for extra warmth.
• Top with a swirl of cream, toasted pumpkin seeds, or crispy bacon.