Like UW Carbone Cancer Center on Facebook

Butternut Squash Soup with Apple and Hot Curry

Kick up the flavor with a touch of hot curry in this smooth soup full of healthful ingredients.


Serves 4



Butternut Squash Soup; Donna's Recipe of the Month

  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 medium apple, peeled, cored, and chopped
  • 1/2 teaspoon hot curry powder, to taste
  • 2 cans (15 ounces each) fat-free chicken broth, divided
  • 1 tablespoon flour
  • 2 boxes (12 oz. each) frozen mashed butternut squash*
  • 1/2 cup fat-free milk or evaporated milk
  • 2 tablespoons brandy, optional
  • salt and pepper to taste
  • 1/4 cup fat-free sour cream
  • parsley for garnish


*Note: 2 1/2 cups of freshly cooked mashed squash can be used in place of the package of frozen squash.




  1. In a large saucepan or soup pot, heat oil. Add onion and apple. Cook until tender.

  2. Add curry powder and 3 cups of broth.

  3. In a small shaker or jar, combine remaining broth and flour. Shake well. Add to pan.

  4. Bring to a boil over medium heat while stirring. Continue to boil gently until apples are very tender.

  5. Add squash, white pepper, and milk. Heat through.

  6. Using a hand held blender, puree the soup until smooth. Add brandy if desired.

  7. Add salt and pepper or extra curry powder to taste. Serve in individual bowls. Top with a dollop of sour cream and garnish with parsley.


Nutrition Facts


Calories 140

Fat, gm. 3

Protein, gm. 4 

Carbs, gm. 24

Cholesterol, mg. 5 

Fiber, gm. 2.5