Curried Butternut Squash and Apple Soup with Maple Cream
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 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
  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.
Recipe by Nerds with Knives at