Oct 132013


Pureed soups are very popular around the world, but perhaps especially in France. They are good year around: in the Fall and winter to warm up the soul, and during the summer as cold and refreshing soups.

Autumn is a pumpkin time. For me it is also a time to cook winter squash soups. One of my favorite is Butternut Squash and Apple Soup. In this recipe a combination of sweet butternut, sour apple and bright spices is the winner. Enjoy this simple, flavorful, and delicious soup.



  6-8 servings (3 quart pot)


  • 1 butternut squash (not small)
  • 1 large carrot (optional), peeled and chopped
  • 1 medium onion, chopped
  • 3-4 cloves of garlic, minced
  • 2 sweet-sour apples, peeled and cut into pieces
  • 1-2 tsp grated ginger
  • ½  tsp ground cumin
  • 1 tsp curry powder
  • Pinch of cayenne pepper
  • Salt
  • Ground black pepper
  • 2-4 tbsp olive (or other vegetable) oil
  • Approximately six cups of water or stock (or a mixture of water and vegetable or chicken stock)



Peel butternut, cut it in half, remove seeds, and cut into cubes.

In a heavy bottom pot heat the olive oil, add onion, and cook for 5 minutes until golden brown.

Add garlic ginger and cook for 30-45 seconds. Add cumin, curry powder, and cayenne pepper. Stir.

Add butternut, carrots, and apples. Cover with water or stock so that the liquid completely covers the vegetables, add salt and pepper.

Bring to a boil and cook, covered over low heat for about 15-20 minutes. Vegetables should be soft.

Cool slightly. Puree with the emersion or stationary blender. Adjust spices if need.

Serve and garnish with fresh herbs, heavy cream, nuts, pumpkin seeds, sunflower seeds, crumbled bacon, or as you like.

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Cook with pleasure and enjoy the world!

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