Sweet Curried Butternut Squash Soup

This is a BIG recipe. I end up with a lot of soup. A tip for freezing portions of soup or sauce is to get some of those large freezer bags and fill them up about half way with your stuff. (Make sure you label the bags before you fill them.) Squeeze all the air out and lay flat on the bottom of your freezer. You end up with stackable soup portions that save space. If you have a deep freeze you could have a filing cabinet of pre-made lunches and suppers.  I learned this trick from Jamie Lee Curtis. She's a genius.


1 butternut squash
2 apples
1 large onion
3 tbsp minced garlic
1 tbsp minced ginger
1 cup Vegetable stock
3 tbsp Brown sugar
3 tbsp sea salt
1 tbsp Cumin
2 tbsp Garam Masala
1 tsp tandori masala

(If you don't have the spices 2 tbsp of hot curry paste in a jar works too)


Chop onion and saute until soft. Add garlic and ginger and saute for another 2 minutes. Set aside.
Peel and seed butternut squash. (I find it's easier to manage if you cut it in half first. Peel it then halve it again to scoop or cut out the seeds and pulp.)
Cut the squash into chunks. Peel the apples and chunk them too.
Put everything in a large, deep pot and cover with water. Cook on a low boil for 20 minutes or so until the squash is tender.

In a food processor or blender puree in 2 or 3 batches. There's probably too much for your standard processor to handle. Transfer it all back to your soup pot.