Butternut Squash and Green Apple Soup

Butternut Squash and Green Apple Soup

A butternut squash and green apple soup, sparked with spice and coconut, to warm you in the cool autumn.

Butternut Squash and Green Apple Soup
Butternut Squash and Green Apple Soup


For 6 – 8 servings

2 Tablespoons olive oil

2 Tablespoons Earth Balance buttery spread (olive oil or other)

1 teaspoon salt

I bay leaf

2 Tablespoons mild curry powder

Pinch (or 2 pinches for quite spicy) cayenne pepper

1 1/2 cup onion, small dice

1 Tablespoon fresh ginger, grated

4 cups fresh butternut squash, 1/2 inch chunks

1 1/2 cups green apple, peeled and cored, medium dice

4 cups organic vegetable or chicken stock

Shredded coconut for garnishing

Chef's hat icon smallerPreparation

  1. Melt the olive oil and Earth Balance in a large saucepan over medium high heat.
  2. Add onion, salt, and bay leaf. Stir and cook until onion is softened, about 1 – 2 minutes.
  3. Mix in curry powder, cayenne, and ginger. Sauté for 1 minute.
  4. Add squash and apple, stirring well to coat with seasonings.
  5. Add stock and reduce heat to medium low. 
  6. Simmer for 30 minutes or until squash is very soft, easily smashed against the side of the pan with a spoon.
  7. Remove from heat and let cool for 5 minutes.
  8. Remove bay leaf.
  9. Purée until silky smooth. Strain, if desired. Taste, and adjust seasoning, as required.
  10. Reheat, if necessary, and serve in soup bowls, garnished with shredded coconut.
Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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