Curried Butternut Squash Soup

Preparation info

  • Makes


    • Difficulty


Appears in

Thanksgiving: Recipes for a Holiday Meal


By Lou Seibert Pappas

Published 2011

  • About

The subtle sweetness of apple and the exotic flavor of curry powder elevate this creamy soup. Roasting the fruit and vegetables gives them a caramelized taste and enriches the final result.


  • Canola oil, 3 tablespoons
  • Balsamic vinegar, 2 tablespoons
  • Butternut squash,


Preheat the oven to 375°F. Line 2 rimmed baking sheets with aluminum foil.

In a small bowl, stir together the oil and vinegar. Brush the cut sides of the squash, the apple halves, and the onions with the oil mixture. Place the squash and apple halves, cut sides down, and the on