Curried Butternut Squash Soup
Servings: 6 people
Calories: 319kcal
This Curried Butternut Squash Soup is deliciously rich & creamy and perfect for chilly fall days. (Vegan + Vegetarian options)
Print Recipe
Ingredients
Curried Butternut Squash Soup:
- 3 Tbsp. extra virgin olive oil
- 3 lbs. Butternut Squash peeled, seeded, and roughly chopped
- 2 apples peeled, seeded, and roughly chopped
- 2 medium sweet onions chopped
- 2 Tbsp. curry powder
- 1 tsp. ground cumin
- 1 pinch cinnamon
- 3 13.66 oz. cans coconut milk
- 5 cups chicken stock or vegetable broth
- Salt and pepper to taste
Instructions
- In a large stockpot, over medium heat, add olive oil, butternut squash, apples and onions. Saute for 10 minutes.
- Add the curry powder, cumin, and cinnamon. Saute for 5 minutes.
- Add the coconut milk and stock and simmer for about 20 minutes. Season with salt and pepper. Puree until smooth with either an immersion blender or a regular blender in batches.
Notes
How to make ahead and freeze
- This curry butternut squash soup can be stored in an airtight container in the fridge for up to 5 days. Or, freeze it for up to 3 months.
-
For a spicy soup, add a pinch of cayenne pepper, red pepper flakes, or a spoonful of Thai red curry paste.
-
For a tangier soup, add in a squeeze of fresh lime juice at the end.
Nutrition
Calories: 319kcal | Carbohydrates: 46g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 301mg | Potassium: 1220mg | Fiber: 8g | Sugar: 14g | Vitamin A: 25415IU | Vitamin C: 51.4mg | Calcium: 155mg | Iron: 4.6mg