Hubbard Squash and Apple Soup

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Total Time
10 mins
20 mins

Almost called this Squashalsauce it's such a great accompaniment to pork chops. This was easy and could also be done with a butternut squash or pumpkin. The curry is up to you. 3/4 of the family felt it improved it, but unfortunately didn't know my husband didn't like the stuff. I prepared my hubbard squash a week earlier (baked it whole with a lid cut out on the top for 2 hours) and froze it in baggies, but you can also use canned pumpkin.

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  1. Slowly cook onions in butter, add the apples and cook until soft.
  2. Add squash and allow to sweat if necessary.
  3. Add broth to cover veggies and the sprig of rosemary.
  4. Simmer for 10 minutes.
  5. Remove rosemary.
  6. Wisk the four and milk together and add to the pot and stir until the soup bubbles again for a minute.
  7. When all is soft and cooked through use your stick blender or regular blender to puree the soup smooth.
  8. Add curry to taste and serve.