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Curried Squash & Apple Soup

What you need: 

1 onion, chopped
oil for sauteing
3 tart apples, peeled & cored (or not) & chopped
2 cups or more squash, cooked
3-4 cups vegetable stock
1-2 teaspoons fresh, minced or grated ginger (or to taste)
1+ teaspoons garam masala (or to taste)
1+ teaspoons curry powder (or to taste)
Cinnamon, optional

What you do: 

Saute the onion in oil until soft. Add apples, squash, and stock; simmer until tender (about 30 minutes). Add spices, letting your tastebuds be your primary guide: measurements are guesstimates, though ginger is more prevalant than any other. Let those spices simmer for some time, then puree. Garnish with a shake of cinnamon.
This is colorful, delightful, rich, soothing & satisfying. Heats up well & makes a darn good breakfast food, too.

Preparation Time: 
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i liked it but it's good to use as a base recipe and add whatever you like to it. I added carrots, but i would have liked potatoes as well... i only pureed half of it and left some chunks in - i also threw in some crushed garlic during the onion part. tasty soup - was good paired with a sweet muffin snack afterward  :D


delicious!  I pureed the whole batch with soymilk to make it creamier.  tahini would have been great if I had any!  I also added a little sweetener.  will be making this again...


julie! julie! julie! LOVE IT!! so perfect for these cold pennsylvania autumns! and it's simple. and cheap! bless you!! this will be a favorite!! ;D


I made this soup last weekend and loved it! I added 1/4 cup of tahini and it added a little thickness, delicious.

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