Blend two flavors of the autumn season – butternut squash and apples – into a delicious soup recipe, then spice up the dish with curry.

Yield: 6-8

Difficulty Rating: Easy

Nutritional Highlights: Butternut squash is brimming with the carotenoid vitamin A, which helps support healthy skin and eyes.

Recipe Created By:
Recipe From: Tennessee Home and Farm


  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 cups onion, chopped
  • 1 tablespoon curry powder
  • 3 pounds butternut squash (about 2 medium-size)
  • 4 ½ cups chicken stock
  • 2 apples, peeled, cored and chopped
  • 1 cup apple juice
  • salt and pepper, to taste

Tips & Notes

• Use a potato peeler to efficiently peel butternut squash.

• To make a vegetarian version of this meatless recipe, substitute vegetable stock for the chicken stock. If needed, add extra salt, to taste.



  1. Melt the butter with olive oil in a large pot.
  2. Add onions and curry powder, and sauté over medium heat until onions are tender, about 20 minutes.
  3. Meanwhile, peel the squash using a vegetable peeler, scrape out the seeds, and chop.
  4. When onions are tender, add the stock, squash and apples and bring to a boil. Reduce heat and simmer until squash and apples are very tender, about 25 minutes.
  5. Turn off heat and let cool slightly. Using a stick blender with mixture still in pot, blend until smooth (you can also use a standard blender).
  6. Add apple juice and season with salt and pepper to taste.
Recipe From: Farm Flavor -

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  1. Jessy @ Farm Flavor says:

    Linked up at Simply Sugar and Gluten Free’s Slightly Indulgent Tuesday:

  2. Debbie @ Easy Natural Food says:

    I love winter squash soups with curry, and the apple is a great addition. Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!

  3. S. Low says:

    Oh, this looks so good. I’m giving this a try tonight. Thanks for sharing!!

  4. Janet says:

    This soup is amazing! I may have to eat the whole batch!!! Thanks.

    • Jessy Yancey says:

      Hi Janet,

      So happy to hear you enjoyed it! Thanks for sharing – we love to hear feedback from people who’ve made our recipes.

      Jessy Yancey
      editor, Farm Flavor