Healthy Eating

Butternut Squash & Apple Soup

Butternut Squash & Apple Soup



  • 2 tablespoons butter
  • 2 tablespoons good olive oil
  • 3 large chopped yellow onions
  • 2 tablespoons mild curry powder
  • 5 pounds butternut squash (2 large)
  • 1 1/2 pounds sweet apples (4 apples)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups water
  • 2 cups good apple cider or juice


Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot. Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks. Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for approx. 40 minutes, until the squash and apples are very soft. Puree it coarsely in the a food processor. Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Add salt and pepper to taste. Garnish with a pinch of cinnamon and chopped pecans.