Butternut Squash & Apple Soup


  • 2 tablespoons of Olive Oil 
  • 1 Apple 
  • 1 inch of fresh Ginger chopped small
  • 4 garlic cloves 
  • ½  Yellow Onion 
  • 1 red onion 
  • 1 tsp Curry Paste 
  • 1 can Coconut Milk 
  • 1 tsp peanut butter 
  • Chicken Broth or Homemade stock 
  • Salt & pepper 



  1. Pre-heat the oven to 375.
  2. Cut the squash in two. 
  3. Place cut sides up in the oven covered tightly with foil.
  4. Bake for 30-50 mins until easily pierced with a knife.
  5. Scoop out the flesh and set aside.
  6. Heat 1 tablespoon of oil.
  7. Add the onion, garlic and ginger & saute over a low heat until golden 8-10 mins.
  8. Add the apple, squash, spoon of curry paste, spoon of peanut butter, pint of stock.
  9. Bring to a simmer for 10 mins until the apple is tender, then blitz the lot with the immersion blender.
  10. You could serve dressed with a swirl of cream or some chopped up coriander (or cilantro if you are American). But it’s perfect undressed.