Curried Apple Squash Potage

Sharon's Healthy Recipes

A hearty, slightly sweet and chunky squash soup. Good on a cold day.


2 tbs coconut oil
1 medium onion, chopped
1 carrot, chopped
2 stalks celery, chopped
1 1/2 cup chopped apples
1 tbs curry powder
1/2 tsp sea salt
2 cups organic chicken broth
pinch cayenne pepper
1/4 tsp allspice
2 tbs agave nectar
2 tsp fresh lemon juice
1 can organic coconut milk or fresh cream (1 1/2 cups)
1 medium sized butternut squash

No of Servings: 10     Preparation Time: 30 minutes     Cooking Time: 30 minutes


Bake squash in the oven at 350 degrees until soft and tender; about 60 minutes. When cool, cut in half lengthwise, remove seeds and scoop out squash into a large bowl. Discard peel and seeds. Should have about 4 cups of cooked squash. Cut into chunks. Heat coconut oil in large pan. Saute onions until soft. Add chopped carrot and celery and saute until vegetables are soft. Add apples, curry powder, chicken broth, cut up squash and salt. Simmer for about 20 minutes or until vegetables are soft. Add allspice, cayenne pepper, agave nectar, lemon juice and coconut milk or cream. Bring soup to simmer. Puree half of soup in blender container and then add back to the pan with the remaining soup. Heat through until warm. Spoon into soup bowls and garnish with lightly toasted coconut.


Entire soup can be pureed if you want it totally smooth.

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What’s a Potage?

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