Curried Butternut Squash Soup with Garlic and Apple

Contributed by Culinary Arts

Published: August 4, 2013

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 8 Servings


  • 2 tablespoons unsalted butter
  • 1 Spanish onion, finely chopped
  • coarse salt, to taste
  • fresh ground black pepper, to taste
  • 1 garlic clove, finely chopped
  • 1 tablespoon curry powder, or to taste
  • 2-1/2 pounds butternut squash, peeled, seeded, cut into 3-inch pieces
  • 2 green apples, peeled, cut in wedges and sautéed in butter until soft
  • 1-1/2 quart chicken stock


  1. Melt the butter in a large flameproof casserole dish.
  2. Add the onion and salt, to taste.
  3. Cook over medium heat, stirring constantly, until the onion is translucent.
  4. Add the garlic and cook for 30 seconds, stirring constantly.
  5. Add the curry powder and cook for 1 minute, stirring constantly.
  6. Add the chicken stock, apples and squash and bring to a boil.
  7. Turn the heat to low and simmer for 35 to 40 minutes or until tender.
  8. Puree the mixture in a blender in batches.
  9. Return the mixture to the pan and return to a boil.
  10. Adjust the seasonings to taste.
  11. Serve immediately.

Curried Butternut Squash Soup with Garlic and Apple

Recipe Tips

Cooking Butternut Squash – Butternut squash can be cooked whole, halved or in smaller pieces. When roasting a whole butternut squash, pierce the skin to allow steam to escape. Halved butternut squash should be roasted halfway through with the cut side down, and then flipped to finish cooking. When grilling, start with the skin side down and turn to brown the cut side before serving.

butternut squash soups

One response to “Curried Butternut Squash Soup with Garlic and Apple”

  1. Harvey says:

    Great looking recipe,I’m a chef manager at a gastro pub , I’m working this tomorrow let you know my results..

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