Equinox, Loudoun County, Curried Butternut Squash Soup

Spiced pumpkin seeds and sweet, cinnamon-y apples dress up creamy butternut squash soup. A beautiful blend of tastes and textures.

Servings: 6

Cook Time: 1 1/4 hours

Pair With: Terrific with a fruit forward red wine, like a Syrah.

Source: Recipe courtesy Chef Todd Gray of both Equinox and Market Salamander restaurants in Loudoun County, VA; photo by Tama Takahashi.


1/2 cup good olive oil
1 onion, sliced
1 garlic clove, sliced
4 butternut squashes, peeled & sliced
1 tablespoon curry powder
1 1/2 cup cream
3 cups vegetable stock
salt and pepper

1 cup sautéed Granny Smith Apples
1/2 cup spiced pumpkin seeds


In a large sauce pan, bring the olive oil to medium temperature; add onions and garlic.  Sauté for 3 minutes, until translucent.  Add the butternut squash and sauté until well sweated (approximately 10 minutes).  Add curry powder, cream and stock; simmer over low heat for 40 minutes.  Remove from the heat and puree in a blender.  Place back on heat and adjust the seasoning as needed with salt and pepper. 

Heat 6 soup dishes; pour in the butternut soup and top with sautéed apples and spiced pumpkin seeds.


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Chef's Notes:

Editor's Note:
I sautéed the apples in butter, cinnamon, nutmeg and brown sugar. The pumpkin seeds were sprayed with olive oil, then toasted with cumin, coriander and chili powder.