Butternut Squash and Apple Soup
As promised earlier in the week, here is my recipe for an AMAZING Butternut Squash Soup. It’s very loosely based on a combination of one from The Barefoot Contessa and one from Mark Bittman. Don’t let the directions fool you – it is super easy (aside from cutting up that squash – why is that so difficult???), and makes a nice quantity, so make it once and enjoy it for several days.
Butternut Squash and Apple Soup
Serves 3-4
1 T Butter
1 T Extra Virgin Olive Oil
1 medium onion, chopped
1 T curry powder
1/2 t. cumin
1 butternut squash, chopped
2 apples, peeled, cored and chopped
2 c. chicken broth
sea salt
freshly ground pepper
Optional: chopped chives or green onions, heavy cream, coconut milk, roasted pumpkin seeds
Step one: Roast your butternut squash. Need instructions? Here they are: Roasted Butternut Squash Don’t bother with the sugar – you don’t need it here (and olive oil works just as well as coconut oil).


Step two: While your squash is roasting, heat the butter and olive oil in a stock pan, then add the onion, cumin and curry. Saute at a medium heat (stirring frequently) until onions are soft.
This soup is a perfect lunch or light supper. It’s inexpensive, healthy and tasty. It’s wonderful the day it’s made, and even better later in the week when the smoky cumin and sweet apple/ butternut flavors have time to meld. So make a batch today and enjoy almost a whole weeks worth of lunches!
There’s nothing like a nice, hot bowl of squash soup to warm you up in winter! This looks good and simple. Thanks for sharing!
Thanks Eileen, I agree completely!
I made this today and it is WONDERFUL! Thanks for a great recipe! 🙂
So glad you liked it!