April's Maple


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Curried Squash Apple Soup


  • 4 tablespoons butter
  • 1 cup Vidalia onion, chopped
  • 1 apple (Granny Smith or Braeburn), peeled, cored and coarsely chopped
  • 2 cloves of garlic, crushed
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • ¼ teaspoon ground coriander
  • dash crushed red pepper
  • 2 cups chicken broth
  • 1 cup apple cider
  • 2 cups squash (or pumpkin) puree
  • 1 cup light cream or half-and-half
  • ¼ cup April’s Maple pure Maple Syrup


  1. Melt butter in large saucepan over medium-high heat.  Add onion, apple and garlic – saute until soft, about 5 minutes.  Add the curry powder, salt, coriander and red pepper and cook for 1 minute.
  2. Add the broth and cider and boil gently, uncovered for 15 to 20 minutes.
  3. Stir in the squash, cream and maple syrup, cooking for 5 minutes.
  4. Using a food processor or blender, puree the soup in three or four batches.  Use a paper-towel rather than the lid to cover the processor or blender.
  5. Return the soup to the pot and cook over a very low heat for 5 minutes (do not boil).
  6. Serve hot with a dollop of sour cream if you like.