Butternut Squash and Apple Soup

A lovely spiced warming soup made with butternut squash and apple. Adding a touch of Indian spice and nutmeg adds a sweet flavour to perfectly compliment the curry powder. Perfect for freezing and only 124 calories per serving

20 votes
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Print Recipe

Butternut squash and apple soup

Nutritional Info

Fat per serving
3.2 g
Calories per serving


  • 1 butternut squash, peeled
  • 1 cooking apple, peeled and diced
  • 2 medium onions
  • 1 tbsp medium curry powder
  • pinch of ground nutmeg
  • 500ml chicken stock
  • 500ml semi-skimmed milk

Cooking Instructions

  1. Cut the squash in half, remove the seeds and discard. Chop the flesh and place in a saucepan with the chicken stock, apple, onion and curry powder.
  2. Bring to a gentle simmer and cook until soft. Allow to cool, then pour into a blender and blend adding the nutmeg and milk. Return to the pan and reheat.


Butternut squash will keep for 2 weeks in the refrigerator.

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Karenp2484827 (on Thursday, May 27, 2010)
i made this and found it a very odd taste, not an unpleasent taste, but could never eat a bowl full so i split it into 8 instead of four

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