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

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