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Thanksgiving Curried Squash and Apple Soup

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 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 honeycrisp apples
  • 2 tablespoons butter
  • 4 cups low-sodium chicken broth
  • 1 cup apple cider
  • 1 pinch to taste kosher salt
  • 1 pinch to taste black pepper
  • 1 dollop if desired, for serving Greek yogurt
  • 1 dollop if desired, for serving sour cream


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 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.

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 or sour cream.