Spiced Squash Soup With Caramelized Apples


  • 2 tablespoons butter plus 2 teaspoons for the apples
  • 1 medium onion, cut into medium dice
  • 2 medium carrots, scraped and cut into medium dice
  • 1 stalk celery, cut into medium dice
  • 1 clove garlic, thinly sliced
  • 1 bay leaf
  • 1 teaspoon good-quality curry powder (such as Madras)
  • 1/2 teaspoon ground turmeric
  • 1 1/2 pounds butternut or buttercup squash, peeled, seeded, and cut into 1 to 2-inch dice
  • 6 cups chicken stock or low-salt canned chicken broth
  • 2 medium Granny Smith apples, peeled, cored, and diced small
  • 2 teaspoons light brown sugar

In Indian restaurants, you often find pumpkin and squash cooked with curry and turmeric – the combination that inspired this unique soup.


For The Soup:


In a medium saucepan, melt the butter over medium heat and add the onion, carrots, celery, and garlic.


Saute until the onion is transparent, 5 to 8 minutes. Add the bay leaf, curry powder, and turmeric and saute 30 seconds.


Add the diced squash and chicken stock, raise the heat to high, and bring to a boil.


Reduce the heat to medium and simmer until the squash is very tender, about 20 minutes.


For The Apples:


In a medium saute pan over medium heat, heat the butter until it begins to bubble. Sprinkle with the brown sugar, and saute until the apples soften to caramelize, 1 to 2 minutes.


Strain through a medium to coarse strainer and keep warm.