Curried Butternut Squash Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 4 Tbsp butter
  • 2 cups onion chopped
  • 4-5 tsp curry powder
  • 2 medium butternut squash
  • 3 cups stock
  • 1 cup apple juice
  • Salt and black pepper to taste
  • 1 granny Smith apple, shredded, for garnish
  1. Melt butter, add onions and curry, and cook, covered, over low heat until onions are tender.
  2. Peel the squash, scrape out seeds. Chop.
  3. When onions are tender, pour in stock, squash, and apples, and bring to a boil. Lower heat and simmer, partly covered, until squash are tender, 25 minutes.
  4. Strain soup, reserving liquid. Process solids in blender until smooth, adding 1 cup of liquid.
  5. Return soup to pot, add remaining cooking liquid and then apple juice, until soup is desired consistency.
  6. Add salt and pepper to taste. Rewarm and serve.
Recipe by Sprung At Last at