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Curried Butternut Squash Soup


1 whole butternut squash
1 yellow onion, diced
2 apples, peeled and diced
Chicken or vegetable stock
1 ½ teaspoon curry


Peel squash, scoop out the seeds and chop into 2" pieces.

Put the squash, onion, and apple in large pot. Add just enough stock to cover. Cook on medium-high heat for approximately 1 hour or until the squash and the apple are cooked completely.

Remove from heat and puree mixture in a blender until smooth. Return mixture to the stove and add curry. Cook on low heat for 10 minutes.

Serve with:

Kunde Family Winery Chardonnay