Curried Butternut Squash Soup

It is CHILLY here in the Northeast and we are craving foods that warm us inside and out! I have been preparing my mom’s Curried Butternut Squash from The Silver Palate Cookbook for years and recently made it for my family on a cold winter night. It truly hit the spot for everyone. Enjoy!


4 tablespoons sweet butter

2 cups finely chopped yellow onions

4 to 5 teaspoons curry powder

2 medium-size butternut squash (about 3 pounds altogether)

2 apples, peeled, cored and chopped

3-4 cups chicken stock

Sea salt and freshly ground pepper, to taste

1 shredded unpeeled Granny Smith apple (garnish)


Melt the butter in a pot. Add chopped onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes.

Meanwhile, peel the squash (a regular vegetable peeler works best), scrape out the seeds, and chop the flesh.

When onions are tender, pour in the stock, add squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are very tender, about 25 minutes.

Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc. Add 1 cup of cooking stock and process until smooth.

Return pureed soup to the pot and add apple juice and additional cooking liquid, about 2 cups, until the soup is of the desired consistency.

Season to taste with salt and pepper, simmer briefly to heat through, and serve immediately, garnished with shredded apple.

Yields 4-6 servings