Curried Apple & Butternut Squash Soup
Prep time
Cook time
Total time
Serves: 4-6 servings
  • 3 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 pounds butternut squash (about 1 large squash), cut into ½ inch cubes
  • 1 medium-sized sweet apple, peeled, cored and diced
  • 4 cups chicken broth (vegetarians: use vegetable broth)
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • ⅛ teaspoon dried ground sage
  • ½ cup heavy cream
  1. Melt the butter in a stock pot over medium-high heat and cook the onion until beginning to caramelize, 10 minutes. Add the garlic and cook for another 2 minutes. Add all remaining ingredients except for the heavy cream and bring to a boil. Reduce the heat to medium, cover and simmer for 20 minutes. Puree in batches and return to the stock pot. Stir in the heavy cream and heat through. Add salt to taste.
  2. Garnish with some chopped fresh herbs and a little extra heavy cream swirled in the soup.
Recipe by The Daring Gourmet at