Curried Squash and Apple Soup | Dairy Farmers of Manitoba

Curried Squash and Apple Soup


15 min.


35 min.

Serving Size

6-8 servings


  • 1 Tbsp (15 mL) butter
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tsp (10 mL) curry powder
  • 1 medium butternut or large acorn squash, peeled and chopped (about 6 cups/1.5L)
  • 2 apples, peeled and chopped
  • 2 cups (500 mL) reduced-sodium chicken broth
  • 2 cups (500 mL) milk, warmed
  • salt and pepper


1. In a large pot, melt butter over medium heat. Add onion and garlic; sauté for about 5 minutes or until softened. Stir in curry powder, squash and apples and sauté for 2 minutes. Add chicken broth, cover and bring to a boil. Reduce heat to medium-low and simmer, covered, for 15-20 minutes or until squash and apples are soft.
2. Using an immersion blender in a pot, or transferring soup in batches to an upright blender, purée until smooth. Return to pot, if necessary.
3. Stir in warm milk and reheat soup over medium heat, stirring, until steaming (do not let boil). Season to taste with up to 1/2 tsp (2 mL) salt and pepper. Ladle into warmed bowls and garnish with fresh herbs if desired.


Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit


  • Choose squash that feels heavy for its size and has firm, smooth skin with no sign of wrinkling for the best texture and flavour.
  • Variation: omit the curry powder and stir in 1 tsp (5 mL) chopped fresh thyme with the milk in the third step.