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Curried Butternut Squash Soup with Apples

(recipe, Carrie Stewart)


  1. 3 Tbsp. Unsalted butter
  2. 1½ cups chopped onion
  3. 4 tsp. curry powder
  4. 3 lb. Butternut squash (this should be about 2 CSA size squash)
  5. 2 apples, peeled, cored, and chopped
  6. 3 cups chicken stock, or vegetable broth
  7. 1 cup apple cider
  8. salt and pepper, to taste


  1. Remember the “basic formula” ? Cook the onion in the butter over a low heat until tender but not browned, about 15 minutes.
  2. Add the curry powder and cook for a minute or two more (if you have young kids, you may want to omit the curry).
  3. Add the stock, squash, and apples.
  4. Cover and bring to a boil.
  5. Reduce heat to a low simmer and cook, covered, for about 20 minutes.
  6. Puree in a blender, food processor, or immersion blender (note that if you use anything other than a ‘real’ blender, the puree will be a little rough. If you don’t like that, strain it, or buy a blender.
  7. Return to the pan and add the apple cider (or, if you don’t like it very sweet, add more stock).
  8. Season with salt and pepper