Ingredients

• 1 large butternut squash, peeled and cubed (about 6–8 cups)
• 2 medium apples (Honeycrisp or Gala), peeled and chopped
• 1 large yellow onion, chopped
• 2–3 tbsp olive oil
• 2–3 tbsp maple syrup
• Salt & pepper, to taste
• 3–4 cups chicken stock, divided
• 1 bottle (11 oz) Trader Joe’s Yellow Curry Sauce
• 2 thick slices rustic loaf bread
• Butter, for spreading
• Cinnamon sugar, for sprinkling

Directions:

Roast the vegetables:

Preheat oven to 400°F. On a parchment-lined baking sheet, toss the butternut squash, apples, and onion with olive oil, maple syrup, salt, and pepper. Roast for 30–40 minutes, stirring halfway through, until golden and tender.

Blend the soup:

Transfer roasted mixture to a blender. Add 2–3 cups chicken stock and blend until completely smooth.

Simmer:

Pour the blended mixture into a large pot over medium heat.
Stir in the Trader Joe’s Yellow Curry Sauce and thin with more chicken stock as needed until silky and pourable. Warm gently for 10–15 minutes, stirring occasionally.

Make the cinnamon toast garnish:

Baste the rustic bread slices with butter and sprinkle generously with cinnamon sugar.
Toast in the oven until golden and crisp. Break or tear into rustic cubes.

Serve:

Ladle soup into bowls and top each with a handful of cinnamon toast croutons.
Serve warm.

A Cozy Moment in Every Bowl

The warmth of roasted squash, the sweetness of apple, the gentle spice of curry — this soup tastes like fall wrapped in a blanket. And those cinnamon croutons? They’re that nostalgic touch of buttery, sugary comfort that brings it all together.

Make it once, and it just might become your favorite cold-weather soups.

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