Total Time
Prep 25 mins
Cook 30 mins

This recipe is from the R.S.V.P. section of a November 1985 issue of Bon Appetit magazine. The recipe was requested from the Green Mountain Inn in Stowe, Vermont.

Ingredients Nutrition


  1. Melt butter in heavy large saucepan over medium heat.
  2. Add onions and cook, stirring occasionally, about 5 minutes- do not brown.
  3. Add squash, chicken stock and apple cider and simmer until squash is tender, about 20 minutes.
  4. Puree mixture in processor or blender; strain into another saucepan and place over medium heat.
  5. Stir in cream and heat through;do not boil.
  6. Add curry powder and season to taste with salt and pepper.
  7. Ladle soup into bowls, garnish with minced parsley and serve.
Most Helpful

A perfect soup for the fall and winter months. It uses everyday ingredients and turns out so yummy. I used half and half instead of heavy cream and used a big "pinch" of curry powder. I had no parsley, so I garnished with fresh chives. Thanx for posting this!

*Parsley* December 03, 2009