Curried Butternut Apple Soup

Preparation Time: 1 hour

Number of Servings: 10

Cups of Fruits and Vegetables Per Person: 0.75


  • 1/4 cup reduced fat margarine
  • 2 cups chopped onion
  • 1 rib celery
  • 4 tsp curry powder
  • 2 medium butternut squash (about 2 1/2 – 3 lbs) peeled, seeded, and cut into cubes
  • 3 medium apples—peeled, cored, and chopped
  • 3 cups water (chicken stock or vegetable broth)
  • 1 cup cider


In a heavy kettle, combine onions, celery, margarine and curry powder.
Cover and cook over low heat until vegetables are tender (10–15 minutes), stirring often.
Add cubed squash, chopped apples, and liquid (water, stock or broth) and bring to a boil.
Reduce heat and simmer 20–30 minutes or until squash and apples are cooked thoroughly.
Strain liquid and set aside. Puree the apple-squash mixture with one cup of the strained liquid.
Add cider and remaining liquid to reach desired consistency.
Garnish with grated apple, yogurt or low fat sour cream.

Nutrition Facts

Curried Butternut Apple Soup

Serving Size 1/10 of recipe

Amount Per Serving

Calories 130 Calories from Fat 30

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