Curried Squash and Apple Soup


Curried Squash and Apple SoupIngredients

  • 3 cups fat-free, lower sodium chicken broth
  • 2 cups chopped onion (about 1 large)
  • 2 tsps. minced garlic
  • 1½ tsps. grated peeled fresh ginger
  • 1 tsp. curry powder
  •  ½ tsp. salt (optional)
  • ½ tsp. freshly ground black pepper
  • 3 cups cubed peeled butternut squash (2 lbs)
  • 2 cups peeled, chopped Granny Smith apple (2 med)


  1. Combine all ingredients in a 5 to 6-quart electric slow cooker. Cover and cook on low for 8 hours or on high for 4 hours or until squash is tender.
  2. Stir mixture.  Carefully place half of squash mixture in a blender, and process until smooth.  Pour pureed mixture into a large bowl. Repeat the procedure with remaining squash mixture. Serve immediately or cool and freeze up to 2 months.


  • You can sauté the onion and garlic in 2 tablespoons oil before adding to the slow cooker, if desired.
  • Blend cooked soup with an electric hand blender, if desired.  
  • Garnish with a dollop of fat- free plain Greek yogurt, if desired.
  • Sprinkle with ground cinnamon before serving.
This recipe can be part of a well balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided, nor supported by the BestHealth team.