The Chef Upstairs



Spiced Squash and Apple Soup

A wonderful, thick, spicy puree with tart overtones. Use low fat yogurt instead of whipping cream for a low fat soup, but do not boil yogurt, as it will curdle.


  • 1 tbsp vegetable oil
  • 3 onions, thinly sliced
  • 1 carrot, thinly sliced
  • 1 medium butternut squash, peeled and diced
  • 1 large apple, peeled and thinly sliced
  • ½ tsp ground allspice
  • ½ tsp ground cinnamon
  • 1 tsp dried thyme
  • ½ dried chilli flakes
  • 5 cups chicken stock
  • ½ cup whipping cream
  • Salt to taste
  • 2 tbsp chopped chives


  • Heat oil in a large pot on medium-high heat. Add onions, carrot, squash and apple and sauté until softened, about three minutes. Add allspice, cinnamon, thyme and chilli flakes.
  •  Stir in stock, bring to a boil, reduce heat and simmer, uncovered, for 30 minutes, or until vegetables are tender. Puree soup in a food processor or blender until smooth.
  •  Return soup to pot. Add cream and bring to a boil. Simmer for 5 minutes. Taste for seasoning, adding salt as required. Garnish with chopped chives before serving.

Serves 6