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Curried Butternut Squash Soup
Curried Butternut Squash Soup Eileen Goltz | Meat

This is a very delicious and delicate soup.

  • 3 Tablespoons olive oil or vegetable oil
  • 1 cup chopped onions
  • 4 cloves garlic, minced
  • 1 Tablespoon curry powder
  • 1 teaspoon ground cumin
  • Red (cayenne) pepper to taste
  • 2½ lbs. butternut squash, peeled, seeded, halved lengthwise, and sliced thin
  • 3 cups chicken broth
  • 3 cups water
  • 1 pound tart apples, peeled, cored, and chopped
  • Salt and pepper to taste

  1. In a large soup pot over medium heat, heat olive or vegetable oil. Add onion and sauté until golden brown. Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds.
  2. Add squash, chicken broth, water and apples. Bring liquid to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender.
  3. Remove from heat and cool 15 to 20 minutes.
  4. Puree mixture in a blender or food processor, in batches, and transfer back into soup pot. Season with salt and pepper.
  5. NOTE: At this point, soup may be refrigerated until ready to serve.
  6. To serve, warm over low heat, stirring until hot. Remove from heat and serve in soup bowls.