Publisher’s Roasted Butternut Squash, Apple and Curry Soup

By | August 28, 2015


Cut squash in half and scoop out the seeds and loose fiber. Place on a baking sheet. Sprinkle with coarse salt, fresh ground black pepper, and drizzle with olive oil.

Place the cut apples in a roasting pan and sprinkle with sea salt, black pepper, garam masala, and a drizzle of olive oil. Roast both in a hot oven 390° until soft (apples will take shorter). Scoop out soft squash flesh and add to a pan along with the apple.

Add 1 cup stock and puree with hand-held blender. Add 1 cup stock and puree with hand-held blender until smooth and liquid. Taste, adjust seasoning and serve!


  • 1 large butternut squash
  • 2 medium apples, peeled, cleaned, and cut in chunks
  • 1 teaspoon garam masala
  • Olive oil
  • Sea salt
  • Black pepper
  • 1 quart (homemade) chicken or vegetable stock, keep hot
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