Curried Squash and Apple Soup

Preparation info
  • Makes 8 cups 2 l ) ;

    4 to 6

    main-course servings or 8 first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

This vegetarian soup can be a silky and succulent first course for a fall or winter evening; but I prefer to serve it as a main course with boiled rice on the side and a sprinkling of raisins and slivered almonds on top. A chutney would not be out of place.


  • 2 medium acorn squash, cut in half lengthwise, and seeds and fibers removed
  • ¼ cup (65 ml) vegetable oil


Heat the oven to 500°F (260°C; highest gas mark; #9 British regulo). Roast the squash cut side up in a roasting pan for 50 minutes, or until soft. Scoop the pulp from the squash.

In a medium saucepan, stir together the vegetable oil and mustard