Harvest Moon Squash Soup

Prep time
1 ratings

Fill your basket with the season's harvest and warm up to a farm fresh favorite soup!


  • 12 onion, chopped (medium-sized)
  • 14 cup minced shallots
  • 1 cup grated carrots
  • 3 cups butternut squash, seeded, peeled, and cut into 1 inch pieces
  • 1 tablespoon Organic Valley Salted Butter
  • 12 bay leaf (remove prior to service)
  • 1 apple, peeled and chopped (large Granny Smith or tart baking apple)
  • 12 teaspoon curry powder (or to taste)
  • water (as needed for thinning soup)
  • 2 cups low-salt chicken broth (organic, can substitute vegetable broth)


In a heavy saucepan, over medium heat, saute onion, shallots, grated carrots, and bay leaf in butter, until veggies are softened. Add the (seeded, peeled and chopped) squash and apple, low-salt chicken broth, and 1/2 cup of water.

Add curry, salt and pepper to taste. Simmer for 45 minutes, or until squash is tender.

In a blender (or use a hand blender) puree the soup in batches, transferring pureed soup to a clean saucepan, and add enough additional water to thin soup to desired consistency.

Serve with Organic Valley Sour Cream, and enjoy!

Serving Suggestions

Serve with a dollop of Organic Valley Sour Cream and give thanks for the bountiful harvest!


Kids in the Kitchen:

Peeling, seeding and chopping a hard butternut squash (or any winter squash) can be quite a challenge.

Let the kids sift through and rinse the squash seeds, toss with tamari soy sauce and toast in the oven. Move over toasted pumkin seeds, wait 'til you try tamari roasted butternut seeds!

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