Curried Butternut Apple Soup

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READY IN: 1hr 5mins
Recipe by ksenko

From the Healthmatters section in Highmark Blue Cross newsletter.

Ingredients Nutrition


  1. In heavy kettle, combine onions, celery, margarine and curry powder. Cover and cook over low heat until vegetables are tender (10-15 mine), stirring often.
  2. Add cubed squash, chopped apples and liquid (water, stock, or broth) and bring to a boil.
  3. Reduce heat and simmer 20-30 minutes or until squash and apples are cooked thoroughly.
  4. Strain liquid and set aside. Puree the apple-squash mixture with 1 cup of strained liquid. Add cider and remaining liquid to reach desired consistency.
  5. Garnish with grated apple, yogurt, or low-fat sour cream.

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