Curried Butternut Squash and Apple Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 107.5
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 272.3 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 1.3 g

View full nutritional breakdown of Curried Butternut Squash and Apple Soup calories by ingredient
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Great on a fall day! Great on a fall day!
Number of Servings: 8


    Olive Oil
    1 medium butternut squash (3-4 lb.), peeled, seeded and cut into 1/2 inch cubes
    3-4 tart baking apples, peeled, cored and cut into 1/2 inch cubes
    1 large onion, peeled, halved and finely diced
    2 cloves garlic, minced
    1 tsp fresh rosemary, chopped
    1 tsp fresh thyme
    1 tbsp garam masala
    1/4 tsp fresh ground black pepper
    1/4 tsp cardamom
    1 vegetable bouillon cube
    Lemon Juice
    Apple Cider Vinegar


Heat oil in a large soup pot over medium-high heat. Add onion and a pinch of salt and cook until soft, translucent and starting to take on color (about 10 min.). Add garlic and herbs and saute for 2 minutes. Add apples, squash, garam masala, pepper and cardamom. Stir all ingredients to combine. Cover with water, add bouillon cube, bring to a boil, and then reduce heat to a rapid simmer. Cook for 40 minutes, or until squash and apples are meltingly soft.

Remove from heat. Using a blender, blend soup to a smooth puree. Before serving, add cider and lemon juice to taste. Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user NASUTI.

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