• 1 tablespoon olive oil
  • 1 medium onion
  • 2 cloves of garlic
  • 2.5 pound butternut squash, peeled, seeded and cut into 1 inch cubes
  • 4 cups low sodium, low fat chicken or vegetable broth (check to be sure your broth is gluten-fee if you are sensitive to gluten. Pacific brand is a good choice)
  • 1-2 cups milk (add more or less depending on how thick you want your soup)
  • 2 tablespoons curry powder (use less if looking for a less spicy soup!)
  • One large apple (sweet or tart - your choice) peeled, sliced and cored
  • 3 tablespoons plain yogurt (may also substitute plain dairy-free yogurt)


Heat oil over medium heat in a 6 quart stockpot. Add onions and sauté until they begin to soften, about 5 minutes. Add garlic and stir about 2 minutes. Add squash, broth, curry powder and apple and bring to a boil. Reduce heat and simmer covered until squash is very tender, about 20 minutes. Remove from heat and puree in blender in batches until smooth. Pour into bowls and top with yogurt

Servings: 4-6

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