Butternut Squash and Apple Soup

This dish is from a dinner party my friends had at their house 4 years ago. All the ingrediemts for the food were from their allotment. The Good Life!


1. Heat the oil in a large pan, add the onion and cook for 4-5 mins until softened, but not brown.

2. Stir in the apple and curry powder then cook for a further 2 mins.

3. Add the squash and stock. Bring to the boil, then reduce the heat. Leave to simmer for 15-20 mins.

4. Remove from heat and leave to cool briefly. Puree the soup then add the salt and pepper.

5. If necessary, thin the soup with a little extra stock. Serve with a few crutons in each bowl.


Vegetable Stock 1 Litre
Medium Butternut Squash Peeled De-seeded And Chopped 1
Peeled Cored And Chopped Eating Apples 2
Curry Powder 5ml
Thinly Sliced Onion 1
Oil 15ml
Salt To Taste
Pepper To Taste
Crutons To Taste

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