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Curried Squash & Apple Soup

01:15:00 8 servings, 1 cup (250 mL) each
Recipe By
5.0
3 1 Review
Prep Time
30
min.
Total Time
1
hr.
15
min.
Servings

8 servings, 1 cup (250 mL) each

Creamy, delicious, from-scratch butternut squash soup is just over an hour away—and it's so easy, even a beginner cook can make our Curried Squash & Apple Soup.

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What You Need

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Make It

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  • Melt butter in large saucepan on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring occasionally. Stir in curry powder; cook and stir 1 min.
  • Add squash, apples, broth and vinegar; stir. Bring to boil; cover. Simmer on medium-low heat 25 to 30 min. or until squash and apples are tender, stirring occasionally. Cool slightly.
  • Process soup, in batches, in blender until smooth, Return to saucepan. Add cream cheese; cook on medium-low heat 3 to 5 min. or until cream cheese is completely melted and soup is heated through, stirring constantly with whisk.

Substitute

Substitute 4 cups chopped peeled pumpkin for the butternut squash.

Make Ahead

Prepare soup as directed; cool completely. Refrigerate up to 3 days, or freeze up to 3 months. Reheat in saucepan on medium-low heat just before serving. If frozen, thaw in refrigerator overnight before reheating.

Special Extra

Garnish with finely chopped additional apples just before serving.

Servings

  • 8 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 8 servings, 1 cup (250 mL) each
AMOUNT PER SERVING
Calories 180
% Daily Value
Total fat 8g
Saturated fat 5g
Cholesterol 25mg
Sodium 370mg
Carbohydrate 27g
Dietary fibre 4g
Sugars 9g
Protein 5g
   
Vitamin A 160 %DV
Vitamin C 60 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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