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Curried Apple Squash Soup

Curried Apple Squash Soup
4 votes, 4.75 avg. rating (91% score)
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Yield: 4 to 6 servings

The tangy combination of tart apples and hot spices in this Curried Apple Squash Soup recipe elevates squash to first-course holiday status.

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apple squash soup


  • 3 tablespoons olive oil
  • 4 cups peeled, chopped winter squash (butternut or Hubbard)
  • 2 cups peeled, chopped tart apples
  • 1 cup chopped onion
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon cinnamon
  • 1 cup apple cider or apple juice
  • 1 quart chicken stock
  • 1/2 cup light cream
  • salt and pepper to taste


Heat the oil in a large pot over medium heat and saute the squash, apples, and onion, stirring gently, for 10 minutes. Add the curry powder, cardamom, and cinnamon; cook, stirring gently, for several minutes longer. Add the cider and chicken stock, bring the mixture to a simmer, and cook, partially covered, for 20 minutes, or until the squash is soft.

Puree the mixture (in batches if necessary) in a food processor or blender, and return to pot. Cook over medium heat until mixture is reduced by about one-third. Add the cream and season with salt and pepper.
Updated Monday, March 24th, 2003

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2 Responses to Curried Apple Squash Soup

  1. Anonymous November 21, 2005 at 8:28 pm #

    A lot of work, but well worth it!

  2. marcello valentini December 9, 2007 at 11:37 am #

    I added garlic to it.

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