Curried Butternut and Apple Soup

By Noy Pullen (Agents For Change)


  • 2 large onions, finely chopped
  • A dash of olive oil or coconut oil
  • 3g ground or 1 tsp freshly grated ginger
  • 3g ground cumin or 1 tsp cumin seeds
  • 3g powdered or 1 teaspoon turmeric
  • A dash of cayenne pepper
  • 1 tsp mustard seed
  • 3g cinnamon
  • 3g powdered or 1 tsp fennel seeds
  • 15ml chopped coriander leaves
  • 1kg butternut, skinned pipped and cubed
  • 3 Granny Smith apples, peeled cored and diced
  • 1 litre chicken/vegetable stock
  • 125ml plain yoghurt to garnish bowls
  • Snipped chives for garnish


  1. Sauté onion, stir in spices and coriander for a minute to enhance the flavour.
  2. Add butternut, apple and cinnamon with 250ml stock and allow to stand for 20 minutes.
  3. Add remaining stock and simmer until cooked – about 30 minutes.
  4. Add milk or almond milk if you want it thinner.
  5. Season with salt, if necessary.
  6. Ladle into bowls add yoghurt and garnish.