Creamy Butternut Squash Soup
Creamy butternut squash soup blended with apple, coconut milk, and curry for a velvety, flavorful bowl everyone will love.
Ingredients
- 1 large butternut squash (about 4 pounds), or about 4 1/2 to 5 cups peeled and cubed
- 2 tbsp ghee or unsalted butter
- 1 large apple, peeled, cored, diced (I like Honeycrisp)
- 1 cup chopped onion
- 1 cup diced celery
- 2 cloves garlic, grated
- 3 cups chicken broth, or vegetable broth, unsalted
- 1 sprig thyme
- 1 cup coconut milk, full fat
- ½ tsp kosher salt, or to taste
- ½ tsp curry powder, or more, to taste
- ⅛ tsp cayenne pepper, or to taste
- ½ tsp honey or maple syrup, or to taste
- olive oil, cilantro, crumbled bacon, or parsley (optional), for garnish
Recommended Equipment
Instructions
- Peel the squash, remove the seeds, and cut it into chunks. Place the squash in a steamer basket set over about 1 inch of simmering water in a large saucepan. Cover and steam for 12 to 16 minutes, or until very tender. Mash and measure 3 1/2 cups; set aside.1 large butternut squash (about 4 pounds)
- In a large saucepan over medium-low heat, melt the ghee or unsalted butter; add the apple, onion, and celery. Cook until the onion and celery are tender, about 5 to 7 minutes, stirring frequently. Add the garlic to the saucepan and cook for 30 seconds to 1 minute, then add chicken broth and thyme sprig. Cover the pan and simmer until the vegetables are tender.2 tbsp ghee or unsalted butter | 1 large apple | 1 cup chopped onion | 1 cup diced celery | 2 cloves garlic | 3 cups chicken broth | 1 sprig thyme
- Add the coconut milk to the saucepan, along with the salt, curry powder, cayenne, honey or maple syrup, and mashed squash. Heat through.1 cup coconut milk | 1/2 tsp kosher salt | 1/2 tsp curry powder | 1/8 tsp cayenne pepper | 1/2 tsp honey or maple syrup
- Remove the thyme sprig. Working in 3 or 4 batches, carefully purée the soup in a blender (see the tips below). Pour the soup back into the saucepan and heat through just before serving. Taste and adjust the seasonings as needed, adding more curry powder, salt, honey, or cayenne as desired.
- Serve the soup with a swirl of olive oil, if desired, or sprinkle with some chopped cilantro, crumbled bacon, or parsley.olive oil, cilantro, crumbled bacon, or parsley (optional)
Shake or stir canned coconut milk well before measuring.
Tip: If the soup is too thick, thin it with a little more broth until it reaches your desired consistency. If too thin, simmer it on the stovetop for a few minutes to thicken.
Notes
To avoid messy and potentially dangerous blender explosions, follow these steps when pureeing any hot liquid:
- Fill the blender about one-third full, and never more than half full.
- Remove the center cap, cover firmly with a towel, and puree starting on low and increasing gradually.
Nutrition
Calories: 329kcalCarbohydrates: 62gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 2mgSodium: 649mgPotassium: 1666mgFiber: 11gSugar: 15gVitamin A: 48266IUVitamin C: 98mgCalcium: 228mgIron: 3mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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