Curried Squash Soup


  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 1 cup chopped peeled tart apple
  • 1 ½ tablespoons curry powder
  • 4 cups peeled diced butternut squash
  • 3 cups water or chicken stock
  • 1 cup milk
  • Salt and ground black pepper
  • 3 tablespoons plain yogurt
  • 2 tablespoons toasted unsweetened coconut
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      191 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 6 grams protein; 8 milligrams cholesterol; 213 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings


  1. Heat the oil in a heavy saucepan. Add the onion and apple and cook until they are tender. Stir in the curry powder.
  2. Add the squash and water (or chicken stock). Cover and simmer until the squash is tender, about 30 minutes. Puree in one or more batches in a blender.
  3. Return puree to saucepan and add milk. Season with salt and pepper. Float dollop of yogurt topped with coconut on each serving.

45 minutes

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