Geoffrey Zakarian and Family's Butternut Squash and Apple Soup

10 minsPrep Time
40 minsCook Time

50 minsTotal Time


  • 4 tbsp unsalted butter
  • 1 large butternut squash, peeled and cubed (about 4 cups)
  • 1 medium yellow onion, chopped
  • 2 tart apples, peeled, cored, and cubed
  • 1 tbsp Madras curry powder
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1/2 cup half and half
  • Kosher salt and freshly ground black pepper
  • 1/4 cup toasted pine nuts, for garnish


  1. Melt the butter in a large soup or stockpot over medium heat. Add the squash, onion, apples, and curry powder and sauté for 5 minutes.

  2. Add the flour, stirring well to combine. Add the broth, bring to a simmer, and simmer for 30 minutes, or until squash is very tender. Let cool for a few minutes.

  3. With an immersion blender, puree the soup in the pot until smooth. Alternatively, carefully puree in batches in a regular blender. Stir in the half-in-half.

  4. Reheat soup gently if necessary and season with salt and pepper.

  5. Garnish with toasted pine nuts and serve.

Geoffrey Zakarian and his daughters, Madeline (13) and Anna (11) share a family recipe from the girls’ first cookbook “The Family that Cooks Together."