Curried Squash and Tart Apple Soup

Prep: 25 minutes Cook: 20 minutes


By Kevin Dunn, culinary instructor, Grand Rapids, Michigan
This is a recipe based on a squash dish that my Mother used to make every fall when I was a kid. I thought the flavors were so good; I made it into this soup. I remember the first time I made this recipe I was attending The Culinary Institute of America. A chef instructor was so amazed with my culinary ability due to this simple recipe. Now after more than 25 years in the food service business, I realize that sometimes simple flavors are the best.


  • 1 large butternut squash, peeled and seeded, cut medium dice
  • 1 large delicata squash, peeled and seeded, cut medium dice
  • 2 shallots, fine diced
  • 2 cloves garlic, minced
  • 1 1/2 ounces fresh lemon juice
  • 1 cup orange juice
  • 3 tbsp madras curry
  • 2 quarts vegetable broth
  • 2 Granny Smith apples, peeled and diced
  • 4 tbsp chives, fine sliced for garnish
  • salt and white pepper to taste


Sweat the shallots in a little of the vegetable broth, then add garlic and cook until the garlic perfumes.

Add curry and cook briefly.

Add vegetable broth and juices. Bring to a boil.

Add squash, cook until tender, approximately 10 minutes.

Add apples, cook until flavors blend.

Place in bowls and garnish with chives.