Curry Butternut Squash Soup
This Curry Butternut Squash Soup is amped up with curry and roasted garlic. The aromatic flavors blend perfectly together. This soup is great for serving as a starter to any fall or winter meal.
Servings: 6
Ingredients
- 1 medium butternut squash, halved lengthwise and seeded (about 3 cups cooked)
- olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 medium carrots, thinly coined, about 1 cup worth
- 1 apple, peeled and chopped
- 2 teaspoons yellow curry powder
- 32 oz chicken broth, low sodium, more if needed
- ¼ cup coconut milk , unsweetened, from can
- 2 tablespoons honey
- kosher salt
- fresh ground black pepper
- freshly chopped thyme, or oregano, optional garnish
- roasted pepitas, optional garnish
Instructions
- Preheat oven to 375F, with rack on center. Brush cut sides of squash generously with olive oil. Place squash, cut sides down, on a foil-lined baking sheet.
- Roast 1 to 1 1/2 hours, or until very tender. Scoop flesh out into large bowl, and measure 3 cups worth to use.
- Heat 2 TB olive oil in a large heavy pot, over medium high heat. Saute onion, garlic, carrots, and apple for 5 minutes.
- Add curry powder and stir another minute. Add chicken broth, bay leaves, and squash.
- Bring to a boil and then reduce to a simmer/low boil for 1 hour, uncovered. The soup will be reducing and thickening.
- Remove bay leaves. Using a hand blender directly into the pot (or work in batches with a blender), puree soup until completely smooth. If needed, add bit more broth to reach desired consistency.
- Stir in coconut milk and honey, and season with additional salt and pepper to taste.
- Garnish with your choice of herbs and a drizzle of additional coconut milk, if desired. Serve warm.
Notes
- Be sure to use canned coconut milk often found in ethnic aisles of major grocery stores. Shake the can well before opening and using.
- If you'd like, you can use heavy cream in place of the coconut milk for a richer finish.
- Roast the butternut squash until it’s deeply tender and slightly caramelized around the edges. This step builds a richer, sweeter flavor that gives the soup its velvety depth.
- Use a mild yellow curry powder for warmth and balance. If you love spice, add a pinch of cayenne or a touch of red curry paste for extra kick without overpowering the sweetness.
- Include the apple for its natural sweetness and freshness. A crisp variety like Honeycrisp or Fuji helps round out the savory curry and roasted vegetables perfectly.
- Sauté the onions, garlic, carrots, and apple until fragrant before adding broth. This step layers flavor and helps the aromatics release their natural sweetness.
- Leftovers keep well in an airtight container in fridge for 3-4 days. Reheat gently on stovetop.
- This recipe is part of our Vegetable Recipes Collection.
- We love serving this Curry Butternut Squash Soup with a side of Pull-Apart Rolls or warm Rosemary Garlic Bread for soaking up every last drop.
Nutrition (per serving)
Calories: 159kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 70mg | Potassium: 745mg | Fiber: 5g | Sugar: 9g | Vitamin A: 16859IU | Vitamin C: 32mg | Calcium: 99mg | Iron: 2mg