Instant Pot Curried Butternut Squash Apple Soup
Instant pot curried butternut squash apple soup is packed with all the fall flavors and will warm you up on those cold nights!
Curried Apple + Butternut Squash Soup recipe
Curried Apple + Butternut Squash Soup recipe
Roasted squash and apples pureed with spices, onions, garlic and broth into one luscious, velvety soup.
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Ingredients:
1 (2-1/2 pound) Butternut Squash, peeled and diced
2 medium Honeycrisp Apples, diced
Olive or Sunflower Oil
Kosher Salt
1 cup diced Yellow Onion
3 cloves fresh Garlic, minced
2 teaspoons Curry Powder
1/2 teaspoon Cumin
1/2 teaspoon Paprika
1/2 teaspoon Turmeric
1/4 teaspoon Cayenne Pepper
2 tablespoons Dry Sherry Wine
4 cups low-sodium Chicken or Vegetable Broth
Plain Yogurt or Coconut Cream, for serving (optional)
Directions:
Preheat oven to 450 degrees.
Toss diced squash with 2 tablespoons olive oil and a few pinches of kosher salt on a rimmed, metal sheet pan. On a separate pan; toss apples 1 tablespoon of oil and a pinch of salt. Roast the squash and apples for 20 minutes or until fork tender.
Meanwhile heat a tablespoon of oil in a Dutch oven over medium-low. Add onions and sauté for 5-8 minutes or until soft. Add in garlic and cook one minute before adding curry, cumin, paprika, turmeric, cayenne and 1 teaspoon salt. Stir and deglaze pan with 2 tablespoons of sherry.
Add 2 cups broth, squash, apples (and any juices), curried onions and garlic into a high-powered blender. Puree until smooth. Pour back into the pot and add in the remaining 2 cups of broth and stir, scraping up the browned bits on the bottom of the pot and heat until warmed through.
Serve with a spoonful of plain yogurt or coconut cream (the solids in a can of regular coconut milk) and enjoy!
*This soup can also be made all in one pot. Start by sautéing onions and garlic in oil. Add in spices, salt and wine and reduce by half. Increase heat to high and add squash and apples and cook for 5-8 minutes. Pour in broth, cover and bring to a boil. Once squash and apples are tender, use a stick blender and puree until soup is smooth.
Adapted from:
Curried Apple and Squash Soup
Follow along with Chef Marc as he makes our new Curried Apple and Squash Soup! This is a flavourful soup with a blend of squash and apples, elevated with the addition of curry spices.
Call your local outlet or visit our website to order today!
Amazing Butternut Squash Soup Recipe
Easy to make with a few simple ingredients, this Butternut Squash Soup recipe is the only one you’ll need. This nourishing soup is my go-to fall comfort food, and it’s super creamy and rich without relying on heavy cream. It’s a delicious soup recipe that everyone will love. We are officially in soup season and this easy homemade butternut squash soup is just about perfect with a slice od crusty bread for dipping. You can swirl in some cream or coconut milk for added richness or add all you favorite spices for a personal touch.
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Curried parsnip and apple soup
Chef Jason Parsons makes a delicious creamy curried parsnip and apple soup, perfect for a cold winter's day.
Curried Butternut Squash and Apple Soup | Easy recipe by BayevsKitchen
Unlike other recipes, the pumpkin for this soup is not baked or fried, but steamed. This makes the soup perfectly balanced, moderately sweet, bright, and with spicy curry notes.
According to the authors of the recipe, this gentle method of cooking makes the texture of the soup smoother and more velvety.
We also do not throw away the pumpkin seeds and fibers. By frying them in butter and then boiling them in water, we get a kind of broth, saturated with pumpkin flavor, which we later add to the soup.
⏱ Cooking time — 65 minutes overall. Includes 20 minutes of preparation and cooking + 45 minutes unattended.
???? Ingredients:
✔ 1.2 kg of butternut squash
✔️ 1,2 l water
✔️ 80 g unsalted butter
✔️ 1 shallot onion (large or 2-3 small bulbs)
✔️ 1 tsp. salt
✔️ 1 large apple
✔️ 100 g heavy cream
✔️ 1 tsp. sugar
✔️ 2 tsp. curry powder
To serve (optional):
✔️ extra-virgin olive oil
✔️ cream
✔️ pumpkin seeds
????How to cook:
1️⃣ Peel and thinly slice the shallot.
Peel the apple, remove the core and cut into quarters.
2️⃣ Remove seeds and fibers from pumpkin, set aside. Cut the pumpkin into 6-8 pieces.
3️⃣ Heat half the butter in a large heavy-bottomed saucepan or roaster.
Add shallot and fry until soft, 2 to 3 minutes, stirring.
Add pumpkin seeds and fibers and cook for about 4 more minutes, stirring frequently.
Pour in water and bring to a boil.
4️⃣ Reduce the heat to low, set the steamer and place the pumpkin skin side down and the apples in it (I personally decided to add the apples to the soup later, raw). Cover with a lid and cook for 30-40 minutes.
Use tongs to transfer the pumpkin to a baking tray and let cool. Separate the flesh from the skin with a spoon, discard the skin.
5️⃣ Strain the liquid from the pan through a fine sieve.
6️⃣ Purée the pumpkin pulp, apples, and 600 ml of the pan liquid in a blender, for about 1-2 minutes. It's best to do this in batches: puree half first along with the liquid, then add the rest and puree finally.
7️⃣ Pour the soup into a clean saucepan. Pour in the cream, add the curry powder, salt, sugar (taste the soup before you add sugar, I found it quite sweet and I think sugar is unnecessary here) and the remaining butter.
Return to the heat and stir until it begins to boil. Taste for salt, add more if needed.
8️⃣ Serve garnished with olive oil, cream and pumpkin seeds, or with croutons.
???? Check full step-by-step recipe at the bayevskitchen.com/pumpkin-cream-soup/. Active link in the profile.