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+ servings

Butternut Squash Apple Soup

Warm up to a comforting bowl of Butternut Squash Apple Soup that's incredibly creamy without any added cream.
5 from 2 votes
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 servings


  • 1 cup diced pancetta
  • 2 celery ribs, chopped
  • 1 medium carrot, chopped
  • 1 medium onion, chopped
  • 1 1/2 teaspoons curry powder
  • 2 medium (about 3/4 pound) Yukon Gold potatoes
  • 2 medium Granny Smith apples
  • 1 1/2 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces (3 1/2 to 4 cups)
  • 2 cups reduced sodium chicken stock
  • 2 1/2 cups water
  • Sour cream, for serving


  • blender


  • Cook the pancetta in a 6-quart heavy pot over medium heat, stirring occasionally until crisp, then transfer the pancetta with a slotted spoon to a paper towel-lined plate. Reserve 2 tablespoons of fat in the pot. (Add vegetable oil to equal 2 tablespoons if your pancetta is very lean.)
  • Add the celery, carrots and onions to the pot, reduce the heat to low and cover the pot. Cook the vegetables, stirring occasionally, until softened but not brown, 10 to 12 minutes. Add the curry powder and cook, uncovered, stirring for 1 minute.
  • While the vegetables are cooking, peel and coarsely chop the potatoes. Peel, core and coarsely chop one apple.
  • Add the chopped potatoes, apple, butternut squash, stock, 2 cups water, 1 teaspoon salt and 1/4 teaspoon black pepper to the pot. Simmer the mixture, uncovered, stirring occasionally until the vegetables are very tender, 15 to 20 minutes.
  • Purée the soup in four batches in a blender until smooth. Return the puréed soup to the cleaned pot and thin it with an additional 1/2 cup of water, if necessary. Heat the soup over low heat until warmed throughout then season with additional salt and pepper, to taste.
  • Cut the remaining apple into matchsticks then spoon the soup into bowls and garnish with a dollop of sour cream, a few apple matchsticks and the reserved pancetta.


  • If you have an immersion blender (hand blender), use it directly in the pot for a smoother and safer blending process. If using a regular blender, let the soup cool slightly before blending in batches.
  • Cut all the ingredients, especially the butternut squash, into uniformly sized pieces. This ensures even cooking, prevents gritty texture in the soup and makes blending smoother. It's a key step for a velvety soup.
  • Don't hesitate to taste the soup as it cooks and adjust the seasoning. Start with a little salt and pepper, then add more if needed. Remember, you can always add more, but you can't take it out if you've oversalted.
  • Experiment with Spices: Feel free to get creative with spices. While curry powder is the traditional choice, you can try ground nutmeg, allspice or even a pinch of cinnamon for a unique flavor twist.
  • Adjust Consistency: If the soup is too thick, you can thin it with a little extra water or stock. On the other hand, if it's too thin, let it simmer a bit longer to thicken up.
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