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Curried Squash and Apple Soup

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 2 large acorn squash
  • 3 tablespoons divided olive oil
  • 1 large chopped onion
  • 3 cloves chopped garlic
  • 1 tablespoon curry powder
  • 2 peeled and chopped honey crisp apple
  • 4 cups low sodium chicken broth
  • 1 cup apple cider
  • for serving Greek yogurt


Heat oven to 375 °F.

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.

Heat remaining 2 tablespoons olive oil in a large saucepan. Add onions and garlic and sauté until tender, about 5 minutes. Sprinkle in curry powder and cook, while stirring, for 1 more minute. Add apples and sauté until soft, another 3 minutes. Stir in chicken broth, apple cider and the flesh from the squash, lower heat to medium, and simmer for 25 minutes. 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.