Curried Butternut Squash Soup


On dreary weather days there is nothing better to warm the spirit than with a hot cup of soup. Chicken noodle may sound trite to suggest, so we bring you  this spectacularly delicious, uniquely different, and hands down the most-flavor-you-can-pack-into-a-bowl recipe you have tasted. Ever.  Simply made, it is the perfect addition to your table this holiday.

Here is the process…



4 Tablespoons sweet butter
2 cups finely chopped yellow onions
4 teaspoons curry powder
3 pounds butternut squash
2 green apples peeled, cored, and chopped
3 cups chicken stock
1 cup apple juice
Pepper to taste


Sautee onions in a large pot with butter and curry powder. Cook covered over low heat until onions are tender. About 20 minutes.

When the 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 20 minutes.

Puree the squash and apples until smooth. You can use an immersion blender in the cooking pot or put the solid pieces into a food processor to puree.

Once the soup is pureed, add the apple juice.

Season to taste with salt and pepper.

Note: You can garnish with an apple peel or sour cream. To make the soup richer, you can add 1/2-1 cup of heavy cream.