Curried Apple-Squash Bisque

For a long time, this soup was one of the few vehicles I had to get a vegetable into my daughter’s tummy.

Adapted from The Natural Gourmet by Annemarie Colbin.

Serves 6 to 8.



1 medium onion

1 tablespoon unsalted butter or sunflower oil

1 tablespoon curry powder, or to taste

1 butternut squash (about 1 1/2 pounds)

2 Granny Smith apples, divided

5 cups vegetable stock (or chicken, if you prefer)

1 teaspoon sea salt, or to taste

1 tablespoon fresh lemon juice


  1. Chop the onion. In a 3- to 4-quart pot, heat the butter or oil and saute the onion and the curry powder over medium heat until the onion is translucent, about 10 minutes.
  2. Meanwhile, peel and seed the squash; cut into cubes. Peel and core one of the apples; cut into cubes. When the onion is done cooking, add the squash, the cubed apple, and the stock to the pot. Bring to a boil, reduce heat, and simmer, covered, for 20 to 30 minutes, or until the squash is tender. Add salt to taste.
  3. Puree the soup in a blender or with an immersion blender.  Peel and grate the remaining apple. Toss the apple with the lemon juice in a small bowl. Serve  the soup hot or cold, garnished with the freshly grated apple.

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