• Cooking Time: 30
  • Servings: 6
  • Preparation Time: 30


This is just as good with Butternut Squash and yes, you can use an actual Sugar Pumpkin as well but I find it to be too sweet for my taste.

Choose your curry, be it Thai Red or Green; Indian Curry or Moroccan Ras Al Hanout. Personally, I like Indian Curry powder (Yellow) for this... But Ras al Hanout is good too.


  • 3 TB extra-virgin Olive oil
  • 1 cup chopped Sweet onion
  • 4 cloves Garlic, minced
  • 1 TB Curry Powder (Your Choice)
  • 1 tsp Ground Cumin
  • Cayenne pepper to taste
  • 2 1/2 lbs Turban Squash peeled, seeded, and sliced thin
  • 4 cups Chicken Stock
  • 2 cups Water
  • 1 lb Granny Smith apples, peeled, cored, and chopped
  • 1/4 cup Heavy Cream
  • Salt and pepper to taste


  • Place a large stockpot over medium heat, heat olive till just smoking.
  • Add onion and sauté until golden brown.
  • Add garlic, curry powder, cumin, and cayenne pepper; cook about 45 seconds, stirring constantly.
  • Add squash, chicken broth, water, and apples.
  • Bring liquid to a boil; reduce heat to low, cover and simmer for 25 minutes or until squash is tender.
  • Remove from heat and cool 15 to 20 minutes.
  • Puree mixture in a blender or food processor, in batches, and transfer back into soup pot, or utlize a stick blender.
  • Stir in Heavy Cream.
  • Season with salt and white pepper.
  • You may be refrigerate until ready to serve.
  • To serve, warm over low heat, stirring until hot.
  • Remove from heat and serve in soup bowls.
  • Top with a swirl of Sour Cream or Crème Fraîche and chopped chives.

Categories: Bisque/Cream  Soup  Thanksgiving 
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