I make a butternut squash Thai soup that also has apples, but this one sounded very good and not quite as spicy. The source of the recipe is the Calphalon Team. They have a nice assortment of recipes that I would encourage you to try.

Curried Butternut Squash and Apple Soup (Serves 4)


½ c. butter
1 c. onion, chopped
2 cloves garlic, minced
1 Tbsp. fresh ginger, minced
1 Tbsp. curry powder
2 lbs. butternut squash, peeled, seeded and coarsely chopped
4 c. chicken or vegetable broth
1 Granny Smith apple, peeled, cored and chopped
1 Tbsp. port wine (optional)
¼ c. plain yogurt (optional)
Pinch each of ground cinnamon and cayenne pepper
Heat butter in a large Sauce Pan or Soup Pot over medium heat. Add onion, and sauté until softened, about 8-10 minutes. Add garlic, ginger and curry powder and cook stirring for 1 minute.Add squash, vegetable broth and apple to the stock pot. Cover and cook until the squash is soft, about 20-25 minutes. Add the port and turn the heat off.Cool soup slightly by stirring continuously until soup can be transferred to blender or food processor.

Carefully puree soup in 2 – 3 batches and return pureed soup to the stock pot. Reheat the soup, season to taste with salt and pepper.

Ladle into soup bowls. Garnish each bowl with a dollop (or swirl) of yogurt and a pinch of cinnamon and/or cayenne pepper, if desired. Serve immediately.

MDH Note: For a creamier variation, you may want to add a can of lite coconut milk. It gives a wonderful flavor.