Curry Squash Apple Soup

Our family eats a lot of soup, especially as the weather turns colder. Lucky for us, Wisconsin weather gives us a really long soup season. ;) This soup is perfect for fall and winter, especially since squash is in season. When my kids were little, this curry squash apple soup recipe was an easy way to get my kids to willingly eat their veggies. Now that my kids are older, they request this one often and gobble it up!

When it comes to favorites, it’s a toss up between my Potato Leek Soup and this one. Both are super easy and very customizable to what you and your family like. And since I’ve already shared one recipe, here’s the other, so you can pick your fave!

Curry Squash Apple Soup Recipe

• 1 medium butternut squash
• 2 apples
• 2 garlic cloves
• 4 cups bone broth (we use bone broth for the nutritional benefits, but feel free to use vegetable or whatever broth you have)
• 1/2 to 1 cup heavy whipping cream (use coconut milk or coconut cream for dairy free) *you can also use greek yogurt
• 1Tblsp curry powder (or more to taste)
• 1tsp sea salt (or more to taste)
• extra virgin olive oil or coconut oil
• optional toppings: cilantro, feta cheese, bacon pieces for topping

Chop up the garlic cloves and throw them into your stockpot with some oil, sea salt, and curry powder. You don’t want the garlic to be in there too long by itself, or it will burn – just enough to start to release those yummy garlic flavors!

Chop up the squash and apples – I don’t peel the apples, just wash them.  There are so many good nutrients in the skin that you don’t want to miss out on.  Throw them in the pot, plus salt and curry powder, to taste.

Saute until the squash and apples begin to cook a bit, then add your broth.

Note: You could easily cook this in a slow cooker, you could cook it all day on low, or 4 hours on high.  If you are doing this on the stove, it usually takes about 45 minutes.

After everything is all cooked, add the heavy cream/coconut milk and blend with an immersion blender.

We usually serve this with quinoa (just like with the potato leek soup!). When my kiddos were little and soup was tricky to eat, I would ladle the soup over the quinoa. The quinoa also makes the meal a little heartier, which is important for my bottomless pit boys!

This soup is absolutely delicious with feta cheese, cilantro, and bacon pieces on top. It tastes great on its own, but these toppings will take this soup to the next level – trust me on this one!

Let me know if you try out the recipe! Do you have a favorite soup recipe?