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Butternut Squash Apple Soup


Smooth and delicious, good for those cool fall days.

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  • 2 tbsp butter
  • 2 tbsp olive oil
  • 4 cup onion (chopped fine)
  • 2 tbsp mild curry
  • 2 large butternut squash (cubed)
  • 4 granny smith apples (cubed)
  • 2 tsp salt
  • 2 cup water
  • 1/2 tsp pepper
  • 2 cup apple cider


Preparation time 25mins
Cooking time 60mins


Step 1

In a large stock pot, on low heat, add butter and oil. Add onion and curry and cook stirring occasionlly. Cook until tender.

Add squash, apples, salt, pepper and water. Bring to a boil. Cover and reduce the heat to low. Cook 30 - 40 minutes until very soft.

Puree in a blender. Return to the pot and add cider. You may not need all the cider, only use enough for the desired consistency.

Keep quite thick. Serve warm.

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