Apple and Butternut Soup
Prep time
Cook time
Total time
This soup is quite easy to make and doesn't take too long either. Paired with some rolls, it's a great meal.
Recipe type: Soup
Cuisine: Australian
Serves: 6
  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 1 apple chopped
  • 500 grams/ 1 lb butternut pumpkin/squash cut into 1½" chunks
  • 4 cups vegetable or chicken stock
  • 2 teaspoons curry powder
  • ½ teaspoon white pepper
  • salt to taste (if your stock is salty, you won't need any)
  • ¼ cup cream
  • ½ cup small croutons
  1. In a large saucepan on medium heat, add the oil and the onion. Cook for 4 minutes until the onion is soft. Add the carrot and apple and cook for a couple of minutes longer.
  2. Add the pumpkin, curry powder and stock and bring to the boil and then reduce to a simmer. Cover and cook for about 30 minutes until the pumpkin is very soft.
  3. Add the pepper and taste for seasoning.
  4. Process with a hand blender or in batches in a food processor or blender.
  5. Return to the heat and add the cream but do not boil.
  6. Serve with a drizzle of cream and a few croutons in the center of the bowl if you want it to look pretty. I took the photo before I remembered the croutons, sorry.
Recipe by Orgasmic Chef at