Curried Mushroom and Squash Soup With Apples

Hearty, cold-weather recipe from Moosewood Cookbook

Bowl of Butternut Squash Soup
Hearty autumn soup recipe with butternut or acorn squash, apples and mushroom

Enjoy this yummy, warming soup. Great for family dinners or for company on winter night.

Butternut squash soup

Curried Mushroom and Squash Soup

This hearty soup recipe is great for fall and winter dinners or a special dinner for company. Originally from the Moosewood Cookbook, it's a treasure for vegetarians and hungry winter appetites.
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Course Main Courses, Soups
Cuisine American, Vegetarian


  • 2 medium butternut or acorn squash
  • 2 ½ cups water or stock
  • 1 cup orange juice or cider
  • 2 tbsp butter
  • ½ cup onion, chopped
  • 1 medium clove garlic, crushed
  • 6 oz mushrooms, sliced
  • 3 cups tart apples
  • 2 cups sweet potato, diced
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp ground ginger
  • ½ tsp cinnamon
  • ¼ tsp dry mustard
  • 1 tsp salt
  • dashes cayenne (or a little of favorite hot sauce)
  • Optional: fresh lemon juice or ¼ sherry, sweet vermouth or port
  • Optional: chopped, toasted almonds or yogurt garnishes


  • Split the squash lengthwise and bake face-down in a 375° oven on an oiled tray., 30 minutes, or until soft.
  • Cool and scoop out insides. You'll need 3 cups worth. Put in a blender with water or stock and puree until smooth.
  • Combine in large saucepan with orange juice.
  • Heat butter in a skillet and add garlic, onion, salt and spices. Saute until onion is very soft. Add apples and saute. (You may add a little water if they stick to pan.) Add mushrooms, cover and cook 10 minutes.
  • Add the saute and sweet potatoes to the squash, scraping the skillet well to salvage all the tasty bits. Heat everything together gently. Taste to correct seasoning. Since this is a fairly sweet soup, you may want to add fresh lemon juice.
  • Serve topped with yogurt and chopped, toasted almonds.


This recipe appears in Moosewood Cookbook by Molly Katzen.
I use a tablespoon of Salt Lick restaurant’s Spicy BBQ sauce instead of cayenne. It’s made with habanero peppers, but isn’t hot. It adds a mild, pleasant kick to food.
Keyword homemade mushroom soup, mushroom soup recipe, squash soup recipe
Butternut squash soup
Coriander, cumin, cinnamon and ginger spice up this one-dish meal.

I like to use Salt Lick Spicy BBQ sauce, from one of Austin’s favorite landmark restaurants, to add a kick to soups and sauces. This is an affiliate link, but you won’t pay more to buy.

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