Curried Butternut Squash Soup

Squash and apples complement each other naturally; curry adds an exotic note. Feel free to experiment with other types of winter or summer squash.


  • 4 tablespoons (½ stick) unsalted butter
  • 2 cups finely chopped yellow onions
  • 4 to 5 teaspoons curry powder
  • 2 medium-size butternut squash (about 3 pounds total)
  • 2 apples, peeled, cored, and chopped
  • 3 cups Chicken Stock
  • 1 cup apple juice
  • Salt and freshly ground black pepper, to taste
  • 1 shredded unpeeled Granny Smith apple, for garnish


  1. Melt the butter in a large heavy pot over low heat. Add the onions and curry powder and cook, covered, until the onions are tender, about 25 minutes.
  2. Meanwhile, peel the squash (a regular vegetable peeler works best). Cut in half horizontally, scrape out the seeds, and chop the flesh.
  3. When the onions are tender, pour in the stock, add the squash and chopped apples, and bring to a boil. Reduce the heat and simmer, partially covered, until the squash and apples are very tender, about 25 minutes.
  4. Pour the soup through a strainer, reserving the liquid, and transfer the solids to a food processor, or use a food mill fitted with a medium disc. Add 1 cup of the cooking stock and process until smooth.
  5. Return the puréed soup to the pot and add the apple juice and about 2 cups more stock, until the soup is of the desired consistency.
  6. Season with salt and pepper, simmer briefly to heat through, and serve immediately, garnished with the shredded apple.