Eat clean!

This flavor-packed puree isn’t just good for you: It’s based on a recipe from the Algonquin Hotel in New York City, where writers of the 1920s hung out at their famed round table, trading quips. When you make the soup a little thicker, it doubles as a gourmet first food for babies — and a healthy lunch for you and yours. 

Algonquin Squash Soup

  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 pear or apple, peeled, cored and chopped
  • 1 stalk celery, diced
  • 8 cups chicken or vegetable broth
  • 3 cups butternut squash, cubed 
  • 1 russet potato, cut in pieces
  • 1 head cauliflower, roughly cut into florets
  • 2 teaspoons (or more) sweet curry powder
  • Sour cream and parsley for garnish (optional)

Saute onion, celery and chopped pear/apple in the olive oil over medium heat for 4 minutes.

Add curry powder and stir for 1 minute. 

Pour in 6 cups broth and bring to a boil.

Add squash, potato and cauliflower. 

Bring back to boil, reduce heat, cover and simmer for 20 minutes or until the vegetables are soft.

Puree while hot with a hand-held immersion blender (preferred) or cool slightly and puree in batches in a blender. 

Reheat. Thin if desired with more broth, up to 2 cups. 

Season to taste with salt and pepper. 

Garnish with sour cream and parsley.


  • You can buy bags of cut butternut squash at Trader Joe’s in the fresh produce section. 
  • You can roast both the squash and the cauliflower in the oven at 400 degrees until soft for a slightly sweeter flavor, but that’s not required. 
  • Don’t be afraid to be liberal with the curry powder. If you want more spice, you can also add cayenne.
  • Experiment with other winter squash. This soup is a rich pumpkin color; other squashes may result in different hues.
  • This recipe doubles easily if you have a big enough soup pot.

Sarah Jackson is editor of Minnesota Parent. Her former newspaper boss, the late, great food and features editor Melanie Munk, gave her the recipe.