There’s no such thing as a fall without butternut squash soup.
The variations you can create are endless, and this recipe combines a few of our favorites. Three key ingredients: curry, coconut milk, and ginger. We tossed in some apples, too, adding a touch of sweetness and acidity. And for some crunch, we’ve listed plenty of topping suggestions below.
The soup develops flavors as it sits, so feel free to make it a day or two before serving.
Curry Apple Butternut Squash Soup
- October 27, 2020
- Serves 4-6
- Print this
Ingredients
- 1 Tbsp. coconut oil
- 2 tsp. curry powder
- 1-inch piece of ginger, diced
- 1 onion, chopped
- 1 large butternut squash, peeled and cubed
- 2 medium-large apples, chopped (pick a sweet eating variety)
- 1 cup coconut milk
- 1 ½-2 cups vegetable broth or water (depending on your squash size)
- Salt, to taste (about 1 tsp. if using water, and less if using broth)
- Suggested toppings: Cilantro, toasted walnuts or pumpkin seeds, crispy pan-fried tempeh or tofu, toasted coconut flakes
Directions
- Step 1
- Heat coconut oil in a large pot over medium high. Add onion and ginger, and sauté 3 to 5 minutes, or until onion is translucent, stirring regularly. Add curry powder, and stir for 30 seconds, until curry powder is toasty and fragrant. Add squash, apples, vegetable broth or water, and salt.
- Step 2
- Bring to a low boil, and then reduce heat to a simmer. Cover, and cook for 15 minutes, or until squash is tender. Stir in coconut milk, and remove from heat.
- Step 3
- In batches, transfer contents in the pan to a blender, and blend until smooth. Adjust salt, if needed.
- Step 4
- Serve alongside a crusty bread and finished with the toppings of your choice. (See suggestions above.)
