Curried Squash-Apple Bisque

Adapted from Jen Stewart’s creation in the orchard’s kitchens. The curry in this soup brings an unexpected zing to the apples.


  • 6 pounds butternut squash

  • 3 cups onion, diced

  • 3 cloves garlic

  • 4 teaspoons curry powder

  • 3 teaspoons coriander

  • 6 medium apples, cored and diced

  • 2 teaspoons salt

  • pepper to taste

  • 4½ cups water

  • 3 (or more) cups cider

  • milk or cream, optional

  • Basil &/or Micro-greens, to garnish


  1. Preheat oven to 350F.

  2. Cut squash in half lengthwise, remove seeds. Brush with oil and season with salt and pepper.

  3. Roast cut-side-down for 45 minutes or until squash is soft.

  4. Sauté onions in oil until golden. Add garlic, curry powder, coriander and stir to toast spices.

  5. Add apples, water, and cider; bring to boil and then simmer until apples are soft.

  6. When roasted squash is cool enough to handle, remove and discard skin; add to soup.

  7. In a blender, puree until smooth. Add cider (and/or cream) to thin to desired consistency.

  8. Garnish with sour cream, or crème fraiche and a sprig of basil or sprinkling of micro greens.

Serves 12.
Note: Freezes beautifully.