Here in New England, the leaves are just starting to turn from green to gold and orange and flaming red. The remnants of Hurricane Jose have been drifting in as fog and wind and rain. It’s chilly and clammy outside, the kind of weather that makes you want to wrap up in a warm blanket, sip a mug of tea with honey, or maybe indulge in a bowl of soup.

This is also the time of year when squash starts appearing at farmers’ markets, when zucchini and crooknecks and pattypans are supplanted by spaghetti, delicata, acorn, and butternut, their sweet golden flesh ready to be put to a vast array of uses. My favorite thing to do with winter squash is to balance its sweetness with something savory, and curry works beautifully.

This recipe comes from one of my favorite cookbooks, The Gardeners’ Community Cookbook compiled by Victoria Wise and given to me by my friend and fellow meals adventurer, Megan.


1 medium butternut squash (about 1-3/4 lb.)
1 tablespoon butter
3/4 cup finely chopped onion
1 clove garlic, minced
1 large cooking apple, such as Cortland or McIntosh, peeled, cored, and chopped into 1/4-inch pieces
1 teaspoon curry powder
1/4 teaspoon grated nutmeg
2 tablespoons all-purpose flour
4 cups chicken broth
1 tablespoon tomato paste
1/2 cup half-and-half
1 tablespoon minced fresh sage leaves or 1/2 teaspoon dried sage
Salt and pepper to taste
Whole sage leaves for garnish

Preheat the oven to 350 degF. Cut the squash in half and remove the seeds. Spray a baking sheet with cooking spray or coat with butter and place the halves cut side down on the sheet. Bake for 45 minutes or until a fork pushes easily into the thickest part of the squash. When mostly cooled, scoop out the flesh.

Melt the butter in a large soup pot. Add the onion, garlic, and apple and cook over low heat until soft, about 10 minutes. Add the curry, nutmeg, and flour and stir until the flour disappears.

With a food processor or blender, puree the onion-and-apple mixture along with the squash and 1 cup of the broth. Return the puree to the pot and stir in the tomato paste, half-and-half, minced sage, remaining broth, and salt and pepper. Heat over medium heat, stirring constantly, until it just begins to boil. Serve immediately, garnished with whole sage leaves.

Variations: for a richer flavor, use light cream in place of half-and-half. For a little more kick, increase the amount of curry, or add 1/2 teaspoon red chile or chipotle powder. If you don’t have butternut squash available, you can substitute 2-3 acorn squash or even a similar-sized pumpkin. If you use pumpkin, save the seeds, roast them, and use them as garnish along with the sage.

If you’re looking for a vegan version of this, I recommend this recipe in the New York Times.