Back to Top
  • Prep Time Icon
    Prep Time
  • Cook Time Icon
    Cook Time
  • Total Time Icon
    Total Time
  • Servings Icon


  • 3 Tablespoons butter
  • 1 sweet onion, peeled and chopped
  • 1 large carrot, peeled and chopped
  • 1 celery rib, chopped
  • 1 (3-4 lb) butternut squash, peeled, seeded and chopped
  • 1/2 teaspoon ground ginger
  • 1 teaspoon curry powder
  • 32 ounces vegetable broth
  • 3/4 cup LUCKY LEAF® Apple Butter
  • salt and pepper to taste


  1. Step 1
    In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrot and celery. Cook for 5-7 minutes, until onions are just soft.

  2. Step 2
    Stir in butternut squash, ginger and curry powder. Cook for another 3 minutes.

  3. Step 3
    Pour in the vegetable broth and bring to a boil over high heat. Cover and reduce to a simmer. Continue to simmer for 20 minutes, or until the squash and carrots are soft.

  4. Step 4
    Use an immersion blender to puree the soup, or work in batches and transfer to a standing blender or food processor to puree, returning back to the pot.

  5. Step 5
    Stir in the apple butter until fully combined. Season with salt and pepper to taste. Serve hot. Store leftovers in the fridge for up to 3 days.

What others are saying about this recipe

No reviews yet. Leave one now.

Rate and Review