Recipe of the Week

Recipe of the Week
Butternut Apple Soup


  • 2 onions, chopped
  • 3 tablespoons butter
  • 2 cups diced butternut squash
  • 1 Granny Smith apple, peeled and chopped
  • 3 tablespoons all-purpose flour
  • 1 to 2 teaspoons curry powder
  • Pinch of grated nutmeg
  • 3 cups chicken broth
  • 1 1/2 cups milk
  • Grated rind and juice of 1 orange
  • Salt, pepper, and a pinch of sugar to taste
  • Chopped parsley and heavy cream for garnish


  • In a large saucepan, sauté the onions in butter about 5 minutes, until soft. Add the squash and apple. Sauté until the butter is absorbed, about 3 minutes, stirring occasionally. Add the flour, curry powder, and nutmeg. Cook for 2 minutes. Add chicken broth, milk, and the orange rind and juice. Simmer slowly uncovered for 15 to 20 minutes until the vegetables are tender.
  • Puree the soup in a blender or food processor. Add salt, pepper and sugar. Serve hot, topped with a dollop of cream and a sprinkling of parsley.
  • NOTE: This soup improves with keeping. Prepare a day or two in advance if time allows. Keep refrigerated.

Serves 6

Recipe Categories

Appetizers 46 Articles

Breakfast 25 Articles

Desserts 63 Articles

Dinners 139 Articles

Drinks 43 Articles

Salads 22 Articles

Seasonal 25 Articles

Side Dishes 60 Articles

Snacks 22 Articles

Soups 17 Articles