Butternut squash, apples, curry, and coconut milk are an unbeatable combination. But don't be tempted to skip the tablespoon of brown sugar at the end. It makes a difference to how the flavors come together.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Soup
Cuisine: American, Indian
Keyword: butternut squash soup
Servings: 4people
Calories: 342kcal
Author: Susan Pridmore
Ingredients
2poundscubed butternut squashabout 2 lbs 3 oz if starting with a whole squash
3tablespoonsolive oildivided
¾teaspoonkosher saltdivided
⅛teaspoonground black pepper
1cupchopped yellow onion
4clovesgarlicfinely chopped or 1 tablespoon garlic paste
Preheat the oven to 425˚F. Toss the squash cubes in 1 tablespoon olive oil, ¼ teaspoon kosher salt, and black pepper, and spread on a baking sheet. Roast for 25 minutes, or until tender and slightly caramelized on the edges.
Heat the remaining 2 tablespoons olive oil in a heavy bottomed pot, suitable for cooking the soup. Add the onions and sauté for a few minutes, or until slightly softened. Add the garlic, and cook another few minutes. Add the spices and remaining salt, and sauté for 2 minutes, or until very aromatic.
Add the roasted squash, vegetable broth, and apple sauce, and bring to a simmer. Simmer for 3 - 4 minutes, and puree in a blender or food processor. I use a powerful blender, and can do it all in one go. Return the pureed soup to the pot, and stir in the coconut milk, and brown sugar if needed.
Add any preferred toppings just before serving.
Notes
The calories were calculated using the VeryWell Fit nutrition calculator.