Curried Apple Squash Soup

By Yankee Magazine

Mar 24 2003


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


4 to 6 servings


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.