Curried Butternut Squash and Apple Soup

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I’m not a big fan of pumpkin and pumpkin soups, but this one won my heart. Perfectly balanced, moderately sweet, bright, and with spicy curry notes.

Unlike other recipes, the pumpkin for this soup is not baked or roasted, but steamed.

According to the authors of the recipe, this gentle cooking method makes the texture of the soup smoother and more velvety.
Also, we 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.

Recipe from the book America’s Test Kithcen “100 Techniques”.

⏱ Cooking time — 65 minutes overall. Includes 20 minutes of preparation and cooking + 45 minutes unattended.

🥣 Ingredients

🍽 For 4 servings:

• 1.2 kg (2,7 lb) of butternut squash
• 1,2 l water
• 80 g (2,8 oz) unsalted butter
• 1 shallot onion (large or 2-3 small bulbs)
• 1 tsp. salt
• 1 large apple
• 100 g (3,5 oz) heavy cream
• 1 tsp. sugar
• 2 tsp. curry powder

To serve (optional):

• extra-virgin olive oil
• heavy cream
• pumpkin seeds

 🔪Step by step Directions

Take 1 shallot (large or 2-3 small), cut off the tails on both sides, cut in half lengthwise and peel. Slice each half thinly in half rings.

Peel 1 large apple, remove the core and cut into quarters and then into cubes.

Take 1.2 kg (2,7 lb) of butternut squash, remove the seeds and fibers, put them aside. Cut the squash into 6-8 pieces.

Melt half the butter (40 g) in a large heavy-bottomed saucepan or roaster. Add shallot and fry until soft, 2 to 3 minutes, stirring. Add the pumpkin seeds and fibers and cook for about 4 minutes more, stirring frequently.

Pour in 1.2 liters of water and bring to a boil.

Reduce the heat to low, set the steamer and place the pumpkin chunks skin-side down and sliced apples in it (I personally decided to add the apples to the soup later, in raw form).

Cover with a lid and cook for 30-40 minutes. Use tongs to transfer the pumpkin to a baking tray and allow to cool.

Strain the liquid from the pot through a fine sieve. Save the liquid and discard the seeds and fibers.

Separate the pulp from the skin with a spoon, discard the skin.

Take a blender, put the pumpkin pulp and apples into a bowl and pour 600 ml of the liquid from the pot. Puree, for about 1-2 minutes.

It’s best to do this in batches: first purée half of the pumpkin along with the liquid, then add the rest and beat through for good measure.

Pour the puree from the blender into a clean saucepan. Pour in 100 g (3,5 oz) of heavy cream, add 2 tsp. curry powder, 1 tsp. salt, 1 tsp. sugar (taste the soup before you add sugar, I found it quite sweet and I think sugar is unnecessary) and the remaining butter.

Return the pot to the heat and stir the soup until it begins to boil. Taste for salt, add more if necessary.

Serve garnished with olive oil, cream and pumpkin seeds, or with croutons.