Curried Butternut Squash & Apple Soup

4.3 of 5 (13)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 105.8
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 507.4 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.1 g

View full nutritional breakdown of Curried Butternut Squash & Apple Soup calories by ingredient

Number of Servings: 8


    1 Large Butternut Squash, cubed
    2 medium onions, chopped
    2 medium apples, diced
    1 head of garlic, roasted
    1 tsp ginger root, minced
    1 tsp curry powder
    2 cups water
    2 cups low sodium chicken or vegetable broth
    salt and pepper to taste


Remove outer layer of paper thin skin from garlic. Place in foil and bake at 350 degrees for 60 minutes. Let cool for 10 minutes. Squeeze out roasted garlic and discard skins.

Saute onions and ginger until translucent. Add all remaining ingredients, including garlic. Bring to a boil. Reduce heat and simmer for about 10 minutes or until squash is tender.

Place 1/3 of mixture into blender (with centre of lid open to release heat - cover with tea towel). Blend until smooth. Repeat with remaining mixture. Mix blended soup together and serve.

Makes 8 x 1 cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user ANNEMULLEN.

Member Ratings For This Recipe

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    This is was really good. - 5/29/20

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    Very Good
    yum. - 3/1/12

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    Very Good
    Excellent soup and I love the curry taste with the sweetness of the apple. I might go one less onion next time. - 10/3/11

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    I think I will play with the spices more next time. Also, the flavor may be off bc I have a cold. - 9/28/10

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    Very delicious and satisfying. I am a bit of a curry nut, so I added 2 tablespoons. It was perfect for me. Thanks for you post! - 2/23/10