Curried Butternut Squash Soup with Apples

  • Servings : 8
  • Prep Time : 30m
  • Cook Time : 60m
  • Ready In : 1:30 h


  • 1 butternut squash
  • 1 large onion, peeled and quartered
  • 1 medium head of garlic, unpeeled
  • 6 cups chicken broth, low sodium
  • 2 tsp. ginger root, chopped
  • 1 T. curry powder
  • 1 bay leaf
  • 1/2 tsp. oregano
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • peppercorns to taste
  • 2 hard apples, peeled and cubed
  • 1 baguette


Step 1

Heat oven to 375 degrees. Cut squash in half and seed, place cut side down on sprayed baking sheet along with onion chunks. Wrap garlic head in foil and put on sheet. Bake for 45 minutes until squash is very soft. Cool, then scoop pulp out and put into bowl of food processor along with onions. Next squeeze garlic cloves out of skins and add to food processor. Puree until smooth.

Step 2

In a large dutch oven, add squash mixture, broth, ginger, curry, bay leaf, oregano, cinnamon, nutmeg and pepper. Bring to boil, reduce heat and simmer for 15 minutes.

Step 3

Into 8 serving bowls, place equal amounts of apple cubes. Pour soup over top, making sure to discard bay leaf before it lands in a bowl! The apples make a nice surprise once the bottom is reached. Serve with a baguette

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