Curried Butternut Squash Soup
Learn how to make curried butternut squash soup with apples and coconut milk! A little bit of sweet & spicy flavor is in every spoonful of this fall soup. It’s elevated in taste but so simple to make!
Tis’ the season for butternut squash soup! And let me tell you, the flavors in this soup are unending.
From the spice of curry powder paired with tart apple to the fresh thyme sprigs that are used to infuse the broth with flavor. Every spoonful is rich in flavor, velvety smooth in consistency, and simply delicious!
You’ll find this soup to be easy to prepare and can also be made ahead of time! And the leftovers? Just as tasty the next day!
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Ingredients – What You Need
Below you’ll find the full list of ingredients you will need to make this recipe happen!
Butternut squash: one medium squash should do, or two small ones.
Apple: use a green tart apple to add sweetness and acidity to the soup!
Onion: to add lots of flavor to the soup!
Garlic cloves & powder: I use a combination of both fresh garlic and garlic powder to layer lots of rich flavor.
Broth: I recommend low sodium vegetable broth, then adjusting the salt to the desired taste.
Curried powder & cinnamon: together these spices add so many warm notes to the soup. If you only have spicy curry, you will need to lessen the amount to half.
Coconut sugar: to add a touch of sweetness! You can also use honey or maple syrup.
Coconut milk: to keep this soup dairy-free, we use full-fat coconut milk for creaminess at the end.
Fresh thyme sprigs: I recommend sprigs and not actual thyme leaves. The sprigs will infuse flavor while the soup simmers then you remove the sprigs before blending the soup.
How to Make Curried Butternut Squash Soup
First, peel the squash and cut it into cubes.
(1) Saute onions oil for about 3-4 minutes until soft. Add garlic in for the last minute.
(2) Then add diced apples, cubed squash, and spices to the pot.
(3) add thyme sprigs and vegetable broth, and a generous pinch of salt.
(4) Cover soup and set it on a gentle simmer for 25-30 minutes, or until squash is soft when tested with a fork. Stir occasionally.
(5) When the soup is finished, remove the thyme sprigs with a fork or tongs. Then carefully transfer soup to a high-speed blender or use a hand-held immersion blender.
(6) Blend soup on high for about 20-30 seconds, or until the consistency is creamy and smooth.
Stir in coconut milk and serve!
Tips for Success
Types of blenders to use – to make the consistency of this soup extra creamy, I recommend using either a high-powered blender and blend the soup in batches or a hand immersion blender. But in my opinion of the two, a blender will give the creamiest consistency!
Topping ideas – my favorite way to top a butternut squash soup is with coconut milk, a dash of cinnamon, and maybe even a drizzle of maple syrup. For a little texture, we use pepitas or pecans!
Milk options – I chose coconut milk for this recipe because it’s super creamy while being dairy-free. I recommend canned coconut milk or you can use almond milk or heavy cream.
What to Pair it With
This soup goes perfectly served alongside a fall salad like this apple pomegranate harvest salad, pear salad with gorgonzola salad, or this kale & butternut squash salad. Want some bread for dipping? Try our no-knead cranberry walnut bread or this cinnamon raisin bread!
More Fall Soups to Try
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Learn how to make curried butternut squash soup with apples and coconut milk! A little bit of sweet & spicy flavor is in every spoonful of this fall soup. It's elevated in taste but so simple to make!
- 2 teaspoons oil
- 1 lb butternut squash/medium-sized peeled, de-seeded, and cubed
- 1 green apple, peeled, core removed and cubed
- 1 small to medium onion, diced
- 3 garlic cloves, minced
- 3-4 cups vegetable broth, low sodium
- 1 1/2 teaspoon curry powder if using spicy curry powder use 1/2 to 1 teaspoon
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cinnamon
- 3 fresh thyme sprigs
- 1-2 Tablespoons maple syrup or coconut sugar
- 1/2 cup coconut milk
- 1/4 teaspoon salt plus more to taste
- black pepper to taste
Peel and cut squash: First, peel the butternut squash, cut in half, and remove the seeds from the core. Then cut into 1-inch cube pieces.
Saute onion: in a large pot, saute the diced onions with a pinch of salt in oil for about 3-4 minutes. Add minced garlic in for the last minute.
Add rest of ingredients: with the onions, add the diced apple, butternut squash, curry powder, cinnamon, 1/4 teaspoon salt, garlic powder, thyme sprigs, maple syrup, and broth.
Simmer: Cover and let the soup simmer for 25-30 minutes stirring occasionally. To know when the soup is finished, use a fork to test how soft the butternut squash is.
Blend: use tongs or a fork to remove the thyme sprigs. Use a hand immersion blender or blend the soup in batches in a high-powered blender. Blend the soup until it's creamy in consistency – about 30 seconds.
Season and serve: stir in the coconut milk, taste, and adjust flavor with more salt or spices if needed. Serve with a pinch of cinnamon and pepitas or pecans if desired!