Curried Butternut Squash and Apple Soup Recipe
Blend two flavors of the autumn season – butternut squash and apples – into a delicious soup recipe, then spice up the dish with curry.
  • Makes: 6-8
  • Cook Time: 45 minutes to 1 hour
  • Difficulty Rating: Easy

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

  • Recipe Created By:
  • Recipe From: Tennessee Home & Farm


  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.

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. 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!

  2. 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

  3. thanks for the fabulous recipe! I used pre-roasted squash, and did everything else per the recipe and it worked out great for me.


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