The debate about what is the most comforting and most delicious autumn soup has raged on for some time. But when The Ultimate Fall Soup is on the table, all debate ceases because the answer is finally clear. The creaminess and sweetness of butternut squash and apples meld with your favorite stock and herbaceous garlic for the full harvest experience in each spoonful. An infusion of Indian flavors such as coconut milk and curry powder add a touch of warmth and coziness to the mix and makes this soup genuinely unbelievable. The Ultimate Fall Soup is like finding your favorite sweater just in time for the air to get a little nippy: the best comfort around!

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  • 4 pounds butternut squash, peeled and cubed
  • 1 small yellow onion, diced
  • 2 Honeycrisp apples, peeled and diced
  • 1 tablespoon curry powder
  • 4 cloves garlic, minced
  • 4 cups vegetable or chicken stock
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons kosher salt
  • 1 (13.5-ounce) can full fat coconut milk, plus more for garnish
  • pepper, for garnish


Step 1 –In a slow cooker, combine the squash, the onion, the apples, the curry powder, the garlic, the stock, the cayenne pepper, and the salt.

Step 2 –Cover and cook on high for 4 hours.

Step 3 –Using an immersion blender, blend the soup directly in the pot until completely smooth, about 2 minutes.

Step 4 –Add the coconut milk and stir to combine.

Step 5 –Serve garnished with the pepper and the extra coconut milk.