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Butternut Squash and Apple Soup

I know, I know, another squash recipe? The squash from our CSA is neverending this time of year. Luckily, one of my coworkers shared this delicious recipe (thanks, Liz!). It’s sweet and pretty spicy, so I might actually add less curry next time. Either that or I’ll add potatoes and peas and serve it over rice.


Butternut Squash and Apple Soup

2 tbsp butter
2 tbsp olive oil
3 onions, chopped
2 tbsp mild curry powder
2 large butternut squash, cut into chunks
4 apples, cut into chunks
2 tsps kosher salt
1/2 tsp freshly ground black pepper
2 cups water (or stock)
2 cups apple cider
  1. Cook butter, olive oil, onions, and curry powder in a large pot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally.
  2. Add the squash, apples, salt, pepper, and water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft.
  3. Blend. Add the apple cider. Serve hot.

Cutting up the squash takes the longest, so I did that the day before to save time. Also, this takes longer than I’m usually willing to do on a week night, so I made it on Sunday and  froze most of it. (It makes a lot.)

One year ago: Indoor Cats


Comment from Sharon
Time October 21, 2010 at 6:22 pm

Do you ever make risotto? Here’s a squash risotto recipe I’m looking forward to trying. Love risotto!

Comment from Brenda Pike
Time October 25, 2010 at 2:56 pm

You know, I don’t think I’ve ever made risotto—probably because I consider it to be too difficult. But if her mom can make it, so can I, right?

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