Curried Apple and Butternut Soup Recipe

An interesting curried butternut soup using apples, cider and celery. A healthy recipe for 10.

Preparation Time: 1 hour

Number of Servings: 10

Cups of Fruits and Vegetables Per Person0.75

butternut squash soup
Curried Apple and Butternut Squash Soup


1/4 cup reduced fat margarine
2 cups chopped onion
1 rib celery
4 tsp curry powder
2 medium butternut squash (about 2 1/2 – 3 lbs) peeled, seeded, and cut into cubes
3 medium apples—peeled, cored, and chopped
3 cups water (chicken stock or vegetable broth)
1 cup cider


In a heavy kettle, combine onions, celery, margarine and curry powder. Cover and cook over low heat until vegetables are tender (10–15 minutes), stirring often.

Add cubed squash, chopped apples, and liquid (water, stock or broth) and bring to a boil.

Reduce heat and simmer 20–30 minutes or until squash and apples are cooked thoroughly. Strain liquid and set aside.

Puree the apple-squash mixture with one cup of the strained liquid. Add cider and remaining liquid to reach desired consistency.

Garnish with grated apple, yogurt or low fat sour cream.

Nutrition Facts
Curried Apple and Butternut Soup
Serving Size 1/10 of recipe
Amount Per Serving
Calories 130 Calories from Fat 30
  % Daily Value (DV)*
Total Fat 4g 5%
 Saturated Fat 1g 3%
 Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 55mg 2%
Total Carbohydrate 26g 9%
  Dietary Fiber 4g 16%
  Sugars 11g  
Protein 2g
Vitamin A 250%
Vitamin C 45%
Calcium 8%
Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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