Curry-Scented Butternut Squash Soup

Creamy mascarpone cheese adds body and richness to this delicately spiced soup.


  • 1   butternut squash, 2 1/2 lbs (1.1 kg) (6 cups/1.5 L cubed)
  • 2 large sweet apples such as Fuji or Honeycrisp
  • 3 medium onions
  • 2 tbsp (30 mL) butter
  • 1/4 cup (50 mL) packed dark brown sugar
  • 1 1/2 tbsp (22 mL) curry powder
  • 6 cups (1.5 L) chicken or vegetable stock
  • 1 container (8 oz/250 g) mascarpone cheese
  • 2 tsp (10 mL) salt
  •  Sour cream and snipped fresh chives (optional)


  1. Using Serrated Peeler, peel squash and apples; cut into 1-in. (2.5-cm) cubes and dice onions.

  2. Melt butter in All-Purpose Pot over medium-low heat. Add onions; cook 5-6 minutes or until tender, stirring occasionally. Add squash, apples, brown sugar and curry powder. Cook and stir 1 minute or until curry powder is fragrant. Add stock and bring to a simmer over medium heat. Cook 24-26 minutes or until squash is very soft. Remove from heat.

  3. Carefully ladle about one-third of the squash mixture into blender container. Cover and blend until smooth. Pour blended soup into Stainless (6-qt./6-L) Mixing Bowl. Repeat two times with remaining squash mixture.

  4. Return soup to Stockpot and whisk in mascarpone and salt until mascarpone is completely incorporated. Bring to a simmer over medium heat and remove from heat. Garnish each serving with sour cream and chives, if desired.


  • 8  servings of (1½ cups/375 mL) Per Serving 

Nutrients per serving:

Calories 310, Total Fat 16 g, Saturated Fat 9 g, Cholesterol 45 mg, Carbohydrate 39 g, Protein 8 g, Sodium 950 mg, Fiber 5 g

Cook's Tips:

The serrated blade of the Serrated Peeler makes peeling this squash simple. Using long strokes, peel away several layers per area until you see the bright orange flesh.

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