Curried Apple and Roasted Squash Soup

Servings: 4

Scoop out the pulp of the roasted kuri squash (click for the Kuri Caramel squash recipe). You can substitute this for canned pumpkin, which will give it a lighter flavor than the roasted squash.



1½ tablespoons pumpkin seed oil

1 small onion, cut into a small dice (about ¾ cup)

2 cups chicken broth

1 large granny smith apple, finely diced

1½ cups mashed roasted kuri squash (see recipe below)

1 tablespoon lemon juice

1 teaspoon curry powder

1 tablespoon honey

Salt and pepper

½ cup cream or half-and-half

[Click for larger image] 


In a medium saucepan with Teflon™ nonstick coatings, heat the oil over medium heat and saute the onion. Add the broth, apples, roasted squash, lemon juice, curry, honey and a seasoning of the salt and pepper. Bring to a boil. Reduce the heat and cover; simmer 15 minutes. Transfer to a food processor and whirl to smooth out the apple; swirl in the cream with a toothpick, and serve.  

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