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Allison has been making this soup for years. It’s inspired by Ina Garten’s recipe. The heat can be adjusted - If you like it spicy, add 2 tablespoons of curry powder. For a more mellow flavor, stick to 1 tablespoon.


• 2 tablespoons unsalted butter

• 2 tablespoons olive oil

• 3 yellow onions, chopped

• 2 tablespoons mild curry powder

• 2 lbs butternut squash, cubed (we love the already cut and ready packages)

• 5 sweet apples, Allison used Gala

• 2 teaspoons coarse salt

• 1/2 teaspoon fresh ground pepper

• 2 cups good chicken stock (Allison uses @kettleandfire )

• 2 cups good apple juice or cider


1. Warm butter and olive oil in a large pot over low heat. Add onions and curry powder. Cook uncovered for 15-20 minutes stirring frequently and scraping the bottom of the pot.

2. Chop apples, removing the core.

3. Add squash, apples, salt pepper and chicken stock to the pot. Bring to a boil, then cover and reduce heat to low. Cook for 30-40 minutes until the squash and apples are very soft. Use an immersion blender and purée to the consistency of your choice. Allison likes it a little coarse.

4. Add apple juice or cider to the puréed mixture. It should be a little sweet and thick.

Serve hot with a good salad and crusty bread. Enjoy!



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