Thanksgiving Curried Squash and Apple Soup Recipe by Paula Deen

Level: Easy

Time: 105 MINUTES

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  • 2 large acorn squash
  • 3 tablespoons olive oil, divided
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 1 tablespoon curry powder
  • 2 honeycrisp apples, peeled and chopped
  • 2 tablespoons butter
  • 4 cups chicken broth, low-sodium
  • 1 cup apple cider
  • 1 pinch kosher salt, to taste
  • 1 pinch black pepper, to taste
  • 1 dollop Greek yogurt, if desired, for serving
  • 1 dollop sour cream, if desired, for serving


Step 1

Heat oven to 375°.

Step 2

Slice squash in half, remove seeds and place on a sheet tray. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 50 minutes to 1 hour, or until tender.

Step 3

Heat remaining 2 tablespoons olive oil in a Dutch oven over medium-high heat. Add onions and garlic and sauté until tender, about 5 minutes. Sprinkle in curry powder and cook, while stirring, 1 more minute. Add apples and butter and sauté until soft, another 3 minutes.

Step 4

Stir in chicken broth, apple cider, and the flesh from the squash, lower heat to medium, and simmer for 25 minutes.

Step 5

Puree until smooth using a hand blender. Taste for seasoning and adjust with salt and pepper. Serve in warm bowls with a dollop of yogurt or sour cream.

Thanksgiving Curried Squash and Apple Soup


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