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!

Course Side Dish, Soup

Cuisine American

Keyword butternut squash soup with apple, curried butternut squash soup, vegan butternut squash soup

Freezer Friendly Yes

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 124kcal

Author Bethany Kramer

Ingredients

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

Instructions

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!

Notes

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.

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.

Nutrition