Curried Butternut Squash & Granny Smith Soup

For this recipe, the squash can either be peeled, seeded, cubed (the smaller the cubes, the faster the cooking time) and added directly to the soup mixture for cooking; or roasted and the flesh scooped out at the end of the cooking. Either method works well, there is no difference in taste, texture or appearance. Check out the website to see How To: Peel a Butternut Squash and How To: Roast a Butternut Squash.




  1. Set up:
  2. Preheat the oven to 400ºF.
  3. Line a 10” x 15” baking sheet with parchment or foil.
  4. Method:
  5. Heat the oil in a large covered pot over medium-high heat and stir in the onion, apple and salt; cover, lower the heat and sweat for five minutes.
  6. Add the curry and stir for 30 seconds to release the flavor.
  7. Stir in the stock (and raw squash, if using this method) and bring to a boil, lower the heat to a gentle boil and continue cooking until the squash easily crushes against the side of the pan, approximately 30-60 minutes, depending on the size of the squash cubes.
  8. Puree the soup (add the roasted squash at this point if using that method) in a blender, in batches, or with an immersion blender. Taste and adjust seasonings as needed.
  9. Soup freezes well.