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Apple, Corn and Butternut Squash Soup with Curry

Apple, Corn and Butternut Squash Soup with Curry

Garam masala is a warming Indian spice blend (think pumpkin pie spice or chai). If you don't have it, substitute 1/4 teaspoon cinnamon. You can omit the jalapeño if you prefer.
Servings 6
Author Turnip the Oven


  • 2 tablespoons vegetable oil
  • 1 medium onion chopped
  • 1 jalapeño or leave the seeds in for more heat, seeded and chopped
  • 1 large granny smith apple peeled, cored, and chopped
  • 1 1/2 pounds butternut squash about 5 cups, peeled and diced
  • 2 cups fresh or frozen corn kernels
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups vegetable broth
  • 1 cup coconut milk plus more for serving
  • Chopped fresh mint for serving


  1. Heat the oil in a large pot over medium-high heat. Add the onion and jalapeño and cook until softened and the onion is translucent, about 5 minutes. Add the apple and butternut squash and cook until slightly softened, about 5 minutes. Add the corn, salt, curry, cumin, garam masala, and pepper and cook until fragrant, about 2 minutes. Add the vegetable broth and bring to a boil. Reduce the heat and simmer, partially covered, until the squash is tender, 25 to 30 minutes. Puree the soup with an immersion blender (or in batches in a regular blender). Stir in the coconut milk.
  2. Serve the soup swirled with more coconut milk and sprinkled with mint.

Recipe Notes

Next time I make this soup, I'm going to use 2 cups of apple cider and 2 cups of water in place of the vegetable broth. I highly suspect it will be delicious.