Creamy Butternut Squash Soup
Creamy butternut squash soup blended with apple, coconut milk, and curry for a velvety, flavorful bowl everyone will love.
Ingredients
- 6 pounds butternut squash, about 2 medium
- 2 tablespoons ghee, or 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 cup coconut milk, full fat
- 1 sprig thyme
- 1/2 teaspoon curry powder, plus more, to taste
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon honey, or maple syrup, to taste, optional
- 1/8 teaspoon cayenne pepper, or to taste
- olive oil, cilantro, bacon, or parsley, for garnish
Instructions
- Peel the squash; remove the seeds and cut into chunks. Place the chunks of squash in a steaming container over simmering water; steam for 12 to 16 minutes or until tender. Mash the squash and measure about 3 to 3 1/2 cups. Set aside.
- In a large saucepan over medium-low heat, melt the ghee or butter; add the apple, onion, celery, and garlic. Cook until the onion and celery are tender, about 5 to 7 minutes, stirring frequently. Add chicken broth and thyme sprig; cover and simmer until vegetables are tender.
- Add the coconut milk to the saucepan, along with the salt, curry powder, cayenne, honey or syrup, and mashed squash. Heat through.
- 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.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.
- Serve with a drizzle of robust or extra-virgin olive oil, if desired, or sprinkle with some chopped cilantro, crisp bacon crumbles, or parsley.
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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