Butternut and Apple Curry Soup

Author Becky's Mindful Kitchen


  • 1 onion
  • 1 butternut squash
  • 4 apples, cored
  • 3-4 c water or stock
  • 2 tsp curry powder of choice
  • 1.5 tsp ground ginger
  • 2 T honey
  • 3-4 small- medium potatoes, diced- optional
  • A few tablespoons of Harvest butter olive oil
  • salt to taste
  • sliced sausage- optional
  • asiago cheese to top- optional
  • you can add a can of coconut milk for a creamier soup texture


  • Roast at 400 degrees the squash, just place it in the oven whole.  Once you can stick a fork in it and skin has started to brown, remove squash and let cool and pull away from the skin.  Halve the squash and scoop out the seeds and pulp.  
    While the squash is roasting, in a large pot, heat up a few T of butter olive oil and place apples ( they just need to be cored, no need to chop), onion- you can just halve or quarter it, seasonings and water/stock and honey.  Cover and let boil until apples and onions are completely soft.  
    Remove peel from the deseeded squash and add the squash to the pot.  Using an immersion blender, blend all ingredients until smooth.  Salt to taste.   You can add diced potatoes and let cook until tender and sausage, coconut milk or cheese.  This soup lends itself to many variations. 
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