Winter Squash and Apple Soup

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

A simple, brightly colored soup, made spicy with curry and ginger. Add finely chopped fresh mint and/or cilantro, if you like.


  • 2 medium acorn squash, halved, and seeded
  • 2 tart green apples, such as Granny Smith or Greening, cored, peeled, and chopped (about 2 cups)
  • ½ cup chopped onion
  • 2 teaspoons curry powder
  • 3 cups Chicken Broth or reduced-sodium canned broth, fat skimmed
  • 1 cup unsweetened apple juice
  • 2 teaspoons grated fresh ginger
  • Salt
  • 1 tablespoon fresh lemon juice
  • Freshly ground white pepper
  • 1 cup lowfat or nonfat Yogurt Cheese
  • 1 tablespoon finely chopped mint (optional)
  • 1 tablespoon finely chopped cilantro (optional)


    1. Partially steam the squash halves, cut sides down, on a rack over gently boiling water until tender, about 10 minutes. Cool briefly. Scrape squash pulp from the shells with a spoon and set aside.
    2. Combine the apples, onion, curry powder, and ¼ cup of the broth in a medium saucepan. Cook the mixture over low heat, covered, for 10 minutes. Add the squash pulp, the remaining broth, apple juice, ginger, and ½ teaspoon salt. Simmer over low heat, covered, for 20 minutes.
    3. Working in batches, puree the soup in a food processor or blender until smooth. Rinse the saucepan and set a sieve over the pan. Press the puree through the sieve. Reheat the soup, add the lemon juice and additional salt and pepper to taste.
    4. Discard the yogurt water and transfer the yogurt from the strainer to a small bowl. Stir in the mint and cilantro, if using. Garnish each serving with a spoonful of yogurt.