Easy Curried Apple Cider Soup: Cozy, Creamy Fall Perfection

Prep Time 10

Cook Time 30

Total Time 40

Servings 4 servings

Calories 250

Enjoy a warm, comforting bowl of this creamy apple cider soup infused with curry and squash, perfect for fall evenings.

2 tablespoons Unsalted Butter (Use for gently sautéing onions; swap with vegan butter for dairy-free.)
2 medium Yellow Onions (Finely chopped.)
2 tablespoons Curry Powder (Toasted with onions for flavor.)
3 cups Butternut Squash (Pre-peeled or cubed for time-saving.)
2 medium Granny Smith Apples (Peeled and cored.)
3 cups Low-Sodium Chicken Broth (Use vegetable broth for vegetarian.)
1 cup Apple Cider or Apple Juice (Pure apple cider is preferred.)
1 teaspoon Kosher Salt (Season gradually.)
0.5 teaspoon Fresh Ground Black Pepper
1 medium Shredded Granny Smith Apple (Toss with lemon or lime juice.)
0.5 cup Coconut Milk (For a creamy swirl.)
0.25 cup Sour Cream (Adds tang.)
1 tablespoon Toasted Cumin Seeds (For extra flavor.)

In a large pot, melt butter and sauté chopped onions until translucent.
Add toasted curry powder and cook for 1 minute to release flavors.
Stir in butternut squash, apples, and broth; bring to a boil, then simmer until squash is tender, about 20 minutes.
Puree the soup until smooth, then stir in apple cider, coconut milk, and season with salt and pepper.
Serve hot, garnished with shredded apple, a swirl of sour cream, and toasted cumin seeds.

For a vegan version, substitute butter with vegan margarine and sour cream with coconut yogurt.

Calories: 250kcal

Cost: $15

Course: Soup

Cuisine: fall

Keyword: Apple, curry, squash