Geoffrey Zakarian’s Recipe for Butternut Squash and Apple Soup

A dash of curry powder enlivens this fall and winter favorite.

KC and Gale Kratt

We enjoy this cold-weather soup every year, often by the fire. For parties, we prepare the soup ahead of time, and then we put on a big pot for guests to help themselves. This keeps the mess in the kitchen low and gives us something yummy to sneak off with and eat.

Serves 4

• 4 tablespoons unmelted butter
• 1 large butternut squash, peeled and cubed (about 4 cups)
• 1 medium yellow onion, chopped
• 2 tart apples, peeled, cored, and cubed
• 1 tablespoon Madras curry powder
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1/2 cup half-and-half
• Kosher salt
• Freshly ground black pepper
• 1/4 cup toasted pine nuts, for garnish

Recommended Tools

• Immersion blender or regular blender

Melt the butter in a large soup or stockpot over medium heat. Add the squash, onion, apples, and curry powder and sauté for 5 minutes.