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.
Our recipes 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.