Simple to prepare, this creamy, vibrant orange puree of squash and apples is scented with clove, sweet curry and ginger. Coconut milk gives this soup its creamy texture with out any dairy. Make it ahead. It lasts five days in the refrigerator.

Serving Serves 6 for a main course (12 ounces) or 9 for a first course (8 ounces)




1 2 ½-3 pound (1.1 – 1.3 kilos) butternut squash (or 2 1/4 pounds of the ready, pre-cubed squash)
2 ¼ pounds (1 kilo) Granny Smith apple
3 cups (700 ML) water
2 teaspoons agave syrup (optional)
1 tablespoon of mild sweet curry powder
¼ teaspoon of ground chipotle powder (optional)
1 tablespoon pureed organic ginger in a jar (or fresh finely zested with a microplane or ginger grater)
Pinch of ground clove (optional)
1 teaspoon sea salt
1/2 teaspoon black pepper
1 cup (236 ml) coconut milk
1 tablespoon finely chopped chives (optional garnish)


  1. Cut a thin slice off the top and bottom of the squash. Peel butternut squash with a sharp vegetable peeler. With a sharp, heavy knife, cut across the neck and round base of the squash separating them. Then cut each piece in half lengthwise. This will make the squash easier to handle. With a tablespoon, scoop out the seeds and fibrous flesh of the bottom of the squash. Discard. Chop the squash into medium chunks.
  2. Peel apples, core and cut into medium chunks.
  3. Place squash, apples, water and agave syrup in a 4-5 quart pot and bring to a boil. Reduce heat to low, add the spices, cover the pot and simmer until squash and apples are very soft when pierced with the tip of a paring knife, about 25-30 minutes.
  4. Puree mixture in a blender in 2-3 batches for safety. Place a folded kitchen towel over the blender lid and holding it in place, turn the blender on low. Slowly increase the speed and puree the mixture until smooth. Blender should not be more than half full when you start. Hot liquids expand quickly when pureeing in a blender. Alternatively you can use a hand held immersion blender to puree the soup right in the pot. Add the coconut milk.
  5. Heat soup gently over low heat until hot if you have made it ahead and refrigerated it. Taste for seasoning. For garnish, sprinkle with chopped chives.

Note – if you are making the soup ahead, cool the soup by placing it in a sink filled with ice and water in a metal bowl or pot. Stir occasionally until completely cooled before refrigerating. Using a wire rack under the pot will help the soup cool faster.

For more healthy and delicious recipes and informative articles, check out Sally’s blog A Food Centric Life

Sally Cameron is a professional chef, author, recipe developer, educator, certified health coach and one of the contributors to The Daniel Plan Cookbook. Sally’s passion is to inspire people to create great tasting meals at home using healthy ingredients and easy techniques. Sally is the publisher of the popular food blog, A Food Centric Life. Sally works with clients, including professional athletes and public figures, to help them achieve their individual health goals through optimum food choices and culinary and nutritional coaching. She holds a culinary degree from The Art Institute and health coaching certification from The Institute for Integrative Nutrition.