Curried Butternut Apple Soup
Velvety, aromatic, and irresistibly cozy, this Curried Butternut Apple Soup is the perfect blend of savory and sweet flavors. Roasted butternut squash and tart apples form the creamy base, while a warming combination of curry powder, ginger, and cinnamon adds bold, spiced depth. A splash of coconut milk lends a luscious richness, making each spoonful irresistibly smooth. This easy-to-make soup is naturally vegan and perfect for fall or winter meals, offering a healthy, comforting way to warm up. Serve it as a starter or pair with crusty bread for a satisfying main dish. With just 20 minutes of prep and simple ingredients, this wholesome recipe is bound to become your go-to for cozy gatherings or weeknight dinners.
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Recipe Information
Ingredients
- 1 large (about 2-3 lbs) butternut squash
- 2 medium apple
- 1 medium yellow onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cinnamon
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (optional, chopped for garnish) fresh cilantro
Instructions
Preheat your oven to 400°F (200°C). Slice the butternut squash in half lengthwise, remove the seeds, and place the halves cut side down on a baking sheet lined with parchment paper. Roast for 40 minutes, or until the flesh is tender and easily pierced with a fork.
While the squash is roasting, peel and core the apples, then roughly chop them. Dice the onion and mince the garlic.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic, curry powder, ground ginger, and ground cinnamon to the pot. Stir constantly for 1 minute to toast the spices and enhance their flavor.
Once the squash has finished roasting, allow it to cool slightly. Scoop out the flesh and add it to the pot along with the chopped apples.
Pour in the vegetable broth, stir well, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, until the apples are tender.
Using an immersion blender, purée the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup to a countertop blender in batches and blend until smooth, then return it to the pot.
Stir in the coconut milk, season with salt and pepper to taste, and heat the soup gently until warmed through (do not allow it to boil).
Serve hot, garnished with fresh cilantro if desired. Pair with crusty bread or enjoy as-is for a comforting meal!
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6732 mg | 293% | |
| Total Carbohydrate | 267.8 g | 97% | |
| Dietary Fiber | 58.6 g | 209% | |
| Total Sugars | 102.1 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 694 mg | 53% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 5761 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
