Curried Apple Squash Soup

The tangy combination of tart apples and hot spices elevates squash to first-course holiday status.

Photo Credit: 



3 tablespoons olive oil
4 cups peeled, chopped butternut squash
2 cups peeled, chopped tart apples
1 cup chopped onion
1 teaspoon curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 quart chicken stock
1 cup apple cider or apple juice
1/2 cup light cream
salt and pepper, to taste


In a pot over medium heat, warm the oil. Add squash, apples, and onions and stir gently for 10 minutes. Add curry powder, cardamom, and cinnamon and cook, stirring gently, for several minutes longer. Add chicken stock and cider, bring the mixture to a simmer, and cook, partially covered, for 20 minutes, or until squash is soft.

Purée the mixture (in batches, if necessary) in a food processor or blender, then return to the pot. Cook over medium heat until mixture is reduced by about one-third. Add cream and season with salt and pepper.


Mkes 4 to 6 servings.

Reader Comments

Leave a Comment

Warm Soup for fall

I made curry of butternut squash and enjoyed with Rotis and carbapples pickle and this week will make the soup recipe from your page. I had 6 butternut squash from my plant which keep all winter. I love it.I share with my neighbour and friends.

How do I print this recipe

How do I print this recipe without all the extra ads etc that I do not need? Where is the print button?

Printing page

Janet - look at the icons just above the recipe and you'll see one for a printer. Just click on that and you can print the recipe.