Curried Harvest Apple & Squash Soup


Curried Harvest Apple & Squash Soup
Makes 5-6 x 12 oz servings / Prep Time: 30 minutes
Course: Main Course, Salad
Cuisine: American
Servings: 6
Calories: 298 kcal
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 large onion chopped
  • 3 firm apples peeled and chopped (plus one for garnish)
  • 3 cups squash buttercup or butternut, cubed
  • 1-2 tbsp Thai red curry paste to taste
  • 2-3 cloves garlic minced
  • 1 cup apple juice or cider
  • 3 cups light chicken or vegetable stock
  • 1 cup of full-fat coconut milk
  • Salt & pepper to taste
  • Sour cream or plain yogurt for serving
  • 3-4 green onions sliced for garnish
  1. Heat the oil and butter in a heavy bottomed sauce pan. Add the onion and apples and sauté over medium heat for 5-10 minutes, until soft.
  2. Stir in the squash, curry paste and garlic, cooking for a minute or so. Add apple juice and stock. Cover and bring to a boil, then simmer for 15 minutes.
  3. With a stick blender puree the cooked vegetables. Add the coconut milk and heat through, seasoning with salt and pepper.
  4. Ladle into serving bowls and finish with sour cream and green onions.
Nutrition Facts
Curried Harvest Apple & Squash Soup
Amount Per Serving
Calories 298 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 11mg4%
Sodium 205mg9%
Potassium 646mg18%
Carbohydrates 33g11%
Fiber 4g17%
Sugar 18g20%
Protein 5g10%
Vitamin A 8040IU161%
Vitamin C 22.9mg28%
Calcium 73mg7%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.