This is one of my favorite fall and winter soup recipes. First, I could eat it every day, it’s so tasty and nutritious. An excellent soup does wonders for the body and soul. Soups offer a certain comfort that other foods lack. However, they’re also a vehicle for nutrient dense ingredients. This is why I simply love this curry butternut squash with coconut milk and apple soup recipe. It also tastes terrific, topped with coconut cream and pumpkin seeds for a delicious coconut curry soup.
Butternut squash is an excellent source of vitamin A and one of the healthiest starches you can get. It’s got a gentle sweetness to it which pairs well with bold curry flavors and embraces the sweetness of the apple. Apple and butternut squash naturally compliment each other. For instance, did you know they’re harvested simultaneously, and they’re both high in fiber?
If you are interested in reading more about the different types of winter squash available, I wrote an article on this topic. Delicious types of winter squash. So when fall comes around, this is one of the first soups I whip up. It’s become a staple in my house, and I hope you’ll enjoy it as much. Above all, I am not kidding when I say this recipe for curried butternut squash is probably one of the easiest soup recipes to make.
Ingredients Needed to Make a Creamy Butternut Squash Curry Soup Made with Apples and Coconut Milk
Butternut Squash: I prefer to buy the prepackaged cubed butternut squash to save time and effort, but feel free to cut up the squash into cubes yourself.
Coconut Milk: Definitely don’t skimp or replace this ingredient. This will give the butternut squash that creamy, silky texture.
Apples: Granny Smith apples will bring an additional touch of sweetness to balance the heat from the curry powder. You will be surprised at the flavor bomb in this butternut squash soup with coconut milk curry and apples.
Garlic: This is a key flavor ingredient you need to include in this soup.
Curry Powder: A must have spice ingredient in this recipe. I like Hot Madras curry powder. However, I found that a mild curry powder also works well.
Thyme: For this recipe, I used ground thyme, but you can also add fresh thyme instead.
Onions: Any type of onion does well in this soup recipe.
Vegetable Stock: Any vegetable stock will work in this recipe, but if you have homemade, definitely use that.
Olive Oil: I like to use a good quality extra-virgin olive oil, but you can swap it for coconut oil too.
Butternut Squash Coconut Curry Soup Recipe
- 1 tablespoon olive oil or coconut oil
- 3 Granny Smith apples, cut into cubes
- 1 onion, finely chopped
- 3 1/2 cups homemade vegetable stock
- 1/2 cup canned coconut milk
- 1 garlic clove, minced
- 1 Tablespoon curry powder
- One pound of butternut squash, cut into cubes
- 1 tsp sea salt
- 1 tsp thyme, ground
- Raw pumpkin seeds
- Flax seeds
- Coconut cream
- First, heat oil in a large pot, add onions and garlic, and simmer until golden. Add curry powder, salt, butternut squash, and apple chunks, and cover with vegetables stock and coconut milk.
- Next, allow to simmer for about 30 minutes until butternut squash is soft. Use an immersion blender or add to your blender in batches to create a smooth, creamy consistency, enjoy! Add optional toppings of pumpkin and/or flax seeds. This also tastes delicious, topped with coconut cream, for a tasty coconut curry soup.
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Please Leave a Review of This Butternut Squash Recipe!
Lastly, have you ever thought to have curry in butternut squash soup before? This is simply the easiest recipe for butternut squash soup. Let me know in the comments below. I would also love to hear what you think about this delicious vegan tart, or take a photo and tag me @Eat_Your_Nutrition on Instagram. I love seeing your photos. #EatYourNutrition #LauraVillanueva
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