Curried Butternut Squash Soup
This curried butternut squash soup is the one I make every single time the weather turns cool and I want something warm, spiced, and comforting in a bowl. It's silky smooth, just a little sweet from roasted squash and apple, and gently warmed with curry powder and ginger. The best part is that it comes together in one pot with simple ingredients, and it tastes like something you'd order at a cozy little bistro.
Equipment
- Large pot or Dutch oven
- Cutting board and sharp chef's knife
- Immersion blender or standard blender (optional) An immersion blender is recommended for easier cleanup
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion about 1 cup or 150g, diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons curry powder Madras style recommended
- 1/4 teaspoon ground cinnamon
- 1 large butternut squash about 3 pounds or 1.4kg, peeled, seeded, and cubed
- 1 sweet apple such as Honeycrisp or Fuji, about 1 cup, peeled and diced
- 4 cups vegetable broth or chicken broth 960ml
- 13.5 ounces full fat coconut milk 400ml, canned
- 1 tablespoon honey or maple syrup
- 1/2 lime juice of 1/2 lime
- salt and black pepper to taste
For Garnish
- toasted pumpkin seeds for garnish
- fresh cilantro for garnish
Instructions
- Prep the squash and apple: Cut the butternut squash in half lengthwise, scoop out the seeds, peel, and cut into 1-inch cubes. Peel and dice the apple to a similar size.
- Sauté the onion, garlic, and ginger: Heat olive oil in a large pot over medium heat. Cook the diced onion for 4-5 minutes until soft and translucent. Stir in the garlic and ginger and cook for 30-60 seconds until fragrant.
- Bloom the curry powder and cinnamon: Sprinkle the curry powder and cinnamon into the pot. Stir constantly for about 30 seconds to toast the spices in the oil.
- Add the squash, apple, and broth: Add the squash and apple to the pot and stir to coat. Pour in the broth, season with salt and pepper, and bring to a gentle boil.
- Simmer until tender: Reduce the heat to medium-low, cover partially, and let it simmer for 20-25 minutes until the squash is fork-tender.
- Blend the soup smooth: Remove from heat and use an immersion blender to purée the soup directly in the pot until completely smooth. Alternatively, blend in batches in a standard blender.
- Stir in the coconut milk and finish: Place the pot back over low heat. Stir in the coconut milk, honey, and lime juice. Taste and adjust seasonings as needed.
- Serve warm: Ladle the soup into bowls and garnish with toasted pumpkin seeds and fresh cilantro.
Notes
- Cut the squash and apple into similar sized pieces so everything cooks at the same rate.
- Toast the curry powder in the oil for 30 seconds before adding liquid to deepen the flavor.
- Use full fat coconut milk for the creamiest texture; light coconut milk will taste thinner.
- Blend the soup longer than you think you need to for an ultra silky texture.
- Add the lime juice at the end so the bright flavor doesn't cook off.
- Taste and adjust curry powder gradually since brands vary in strength.
- To make it vegan, use maple syrup instead of honey.
- For a spicier version, add a pinch of cayenne or a spoonful of red curry paste.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Reheat gently on the stovetop over medium-low heat; add a splash of broth if it's too thick.
Nutrition
Serving: 1servingCalories: 210kcalCarbohydrates: 28gProtein: 3gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 480mgPotassium: 600mgFiber: 5gSugar: 9gVitamin A: 120IUVitamin C: 30mgCalcium: 6mgIron: 10mg
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