Description
Easy curried butternut squash soup made on the stove top with fresh butternut squash, coconut milk & spices. A warming soup recipe for perfect for winter!
Ingredients
Scale
- 2 cup vegetable or chicken stock
- 6 cups cubed butternut squash (a 3–4 pound squash should be just right, remove skin and seeds)
- 1 large tart apple (such as Braeburn, Granny Smith, or McIntosh apples), cored and cut into large pieces
- 1 large white onion, trimmed, peeled, and cut into large chunks
- 3–4 cloves garlic, peeled
- 1/2 cup to 1 cup canned coconut milk (unsweetened)
- 1/2 teaspoon salt
- 1–2 teaspoon yellow curry powder
- 1 teaspoon Garam Masala
- 1/2 teaspoon ground ginger
- additional salt to taste
Instructions
- In a large stock pot over medium to medium high heat, add the chicken or vegetable stock, butternut squash, apple, onion, and garlic. Bring the mixture to a boil.
- Reduce the heat so that the mixture is simmering, add a lid to the pot, and cook, covered until the squash is fork tender, about 25-30 minutes, stirring often.
- Remove the lid and use an immersion blender to blend the soup together. If you don’t have an immersion blender, you can puree the soup in small batches using a traditional blender (do this with caution, and with the lid vented. Hot liquids and blenders are dangerous. Return the soup to the pot once blended).
- Add 1/2 cup canned coconut milk to the soup and stir to combine. Adjust the thickness by adding more coconut milk as needed to reach your desired consistency. (I like my soup a bit thinner, so I’ll often use the full cup of coconut milk).
- Add the salt, curry powder, Garam Masala, and ginger, and stir to combine. Taste the soup and adjust the salt and other spices as needed (I LOVE Garam Masala and always add more than I have written in this recipe).
- Serve the soup right away.
Notes
- This is such a simple recipe that is packed with flavor! Bonus points: it’s easy to make vegan (swap the chicken stock for vegetable), it’s gluten free, and it’s dairy free.
- Feel free to add fun toppings to your soup such as roasted chickpeas, pepitas, a little smoked paprika, or even croutons.
- Add liquid until you reach your desired thickness of soup. I have made a pretty traditionally thick soup. If you like it thicker, use a lesser amount of coconut milk. If you like it thinner, add additional coconut milk or broth to meet your desired thickness.
- I just got an immersion blender this year and I’m not sure how I went so long without one. I LOVE IT! I have this Kitchen Aid one and use it all of the time. It makes a quick job of soups like this one.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American