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Butternut Squash and Apple Soup

Prep Time: 90 Minutes | Makes: 8 servings


  • 1 tablespoon olive oil
  • 1 onion, peeled and chopped
  • 2 garlic cloves, peeled and minced (finely
  • chopped)
  • 1 celery stalk, chopped
  • 2 teaspoons curry powder
  • 1 teaspoon dried basil
  • 1 large butternut squash, peeled, seeded, and cubed, or 1 (20-ounce) package precut squash
  • 1 tart apple, cored and cubed (with the stem and hard center part removed)
  • 8 cups chicken or vegetable broth
Butternut Squash and Apple Soup


  • Put the pot on the stove and turn the heat to medium. When it is hot, carefully add the oil.
  • Add the onion, garlic, celery, curry powder, and basil. Cook, stirring occasionally, until the vegetables are tender, 10-12 minutes.
  • Add the butternut squash, apple, and broth and raise the heat to high; bring to a boil.
  • Turn the heat down to low and cook until the squash is very tender, 45 minutes. Set aside to cool down a bit, at least 15 minutes, at room temperature. Stir occasionally to help the mixture cool.
  • Using the slotted spoon, very carefully remove the soup solids and put them in the blender or food processor. Do not fill more than halfway.
  • Gradually add the cooking liquid. Blend or process until completely smooth.
  • Serve right away, or cover and refrigerate up to 3 days.

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