This curried butternut squash soup is thick, comforting, and infused with earthy flavors. It's simple to make and easy on digestion.
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This past week has been a strange one of sorts. The beating heart of my entire cooking operation is undergoing some cosmetic changes. Frankly, I’ve been putting this project off for years because I knew what it would entail. Chaos. And for someone with anxiety, chaos in the house means chaos in the head.
I prefer order, or at least some form of it. Call me crazy but if my surroundings are in a state of disarray, so is the general state of my mind. I’ve never been good at the compartmentalization business and just find myself wanting to escape from crazy messes or ignore them altogether (and watch 2 hours of Chvrches videos instead). And by no means am I a neat freak or even overly organized. Hardly! But I need some sort of order, I need things to be as Anthony Bourdain so famously liked to say, mis-en-place. And I agree, I just like my shit to be in its right place so I can easily access it.
So right now, everything is everywhere and life with two small children and a husband who’s been knee-deep in paint most of the day, has been trying. But I’m adapting; managing to cook as best as I can in the shell that used to be the kitchen.
I’m sticking with dishes that can be made simply without a ton of pots, without a lot of space, without a lot of fuss. For me, that’s always been soup. Soup is not a fussy food and it’s almost impossible to screw it up.
And since it’s fall and already too cold for my liking, I decided a warming, curried butternut squash soup would do. The effort required for this one is pretty minimal. You cut some vegetables, throw them in the oven, roast them for a while, toss them in a pot of broth, and when finished cooking, puree the whole thing. Voila!
So whether you have an upside-down kitchen or a perfectly organized one, you’ll be able to successfully make this curried butternut squash soup in under an hour. So let's get to making it!
This Curried Butternut Squash Soup is
- Vegan
- Paleo
- Whole 30
- Dairy-free
- Ready in under an hour
- Anti-oxidant rich
- Nutritious and filling
Ingredients for Curried Butternut Squash
- 1 medium butternut squash, peeled and cut into cubes
- 1 small sweet potato, peeled and cut into cubes
- 1 medium apple, peeled and cut into large chunks
- 1 medium onion, peeled and cut into large chunks
- 1 garlic clove, peeled - left whole
- 2 tablespoon extra virgin olive oil or avocado oil
- ½ teaspoon dried thyme
- ½ teaspoon salt (you can always add more later)
- ¼ teaspoon pepper
- ¼ teaspoon ground ginger
- ⅛ teaspoon curry powder
- 2 teaspoon ground turmeric
- 4 cups broth of your choice
- optional: pumpkin seeds and almond slices
- optional: a few spoons of coconut milk for added creaminess
Equipment needed
- Roasting tray
- Foil or parchment paper (if you wish)
- Large soup pot
- High-speed blender or food processor
Making Curried Butternut Squash Soup
Step 1. Preheat the oven to 375 degrees. Add vegetables and apples to a parchment paper-lined roasting sheet. Add thyme, spices, avocado oil, salt, and pepper, and toss everything together. Roast for 25-30 minutes stirring once halfway through. Cook until all vegetables are soft.
Step 2. Meanwhile, add broth to the soup pan and start heating it. Once vegetables are finished roasting, add them to the broth and simmer on medium-low for 10 minutes. Remove from heat.
Step 3. Let cool for a few minutes before adding to the blender or food processor. Add a little at a time as adding to much of the soup to the food processor/blender creates quite the mess.
Step 4. Serve on its own or with a splash of coconut milk, almond slices, and pumpkin seeds.
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📖 Recipe
Curried Butternut Squash Soup
Curried butternut squash soup is a thick, comforting soup infused with autumn flavors. It's simple to make and easy on digestion.
Ingredients
- 1 medium butternut squash, peeled and cut into cubes
- 1 small sweet potato, peeled and cut into cubes
- 1 medium apple, peeled and cut into large chunks
- 1 garlic clove, peeled – left whole
- 1 medium onion, peeled and cut into large chunks
- 2 tablespoon extra virgin olive oil or avocado oil
- ½ teaspoon dried thyme
- ½ teaspoon salt (you can always add more later)
- ¼ teaspoon pepper
- ¼ teaspoon ground ginger
- 2 teaspoon ground turmeric
- ⅛ teaspoon curry powder
- 4 cups chicken broth or vegetable broth
- optional: pumpkin seeds and almond slices
- optional: coconut milk
Instructions
1. Preheat oven to 375 degrees. Add vegetables and apple to parchment paper-lined roasting sheet. Add thyme, spices, avocado oil, salt and pepper and toss everything together. Roast for 25-30 minutes stirring once halfway through. Cook until all vegetables are soft.
2. Meanwhile, add broth to soup pan and start heating it. Once vegetables are finished roasting, add them to the broth and simmer on medium-low for 10 minutes. Remove from heat.
3. Let cool for a few minutes before adding to the blender or food processor. Add a little at a time as adding too much of the soup to the food processor/blender creates quite the mess.
4. Serve on its own or with a splash of coconut milk, almond slices, and pumpkin seeds.
Notes
Don't exceed your blender or food processor's recommended max liquid.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 223Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 3mgSodium: 935mgCarbohydrates: 20gFiber: 4gSugar: 6gProtein: 5g
Emily
This soup is so thick and lovely. The curry and the apple add such nice flavor - the perfect soup for the colder months when cozy soups are the best!
Daniela Modesto
Thank you so much, Emily! I love it too - definitely one of my favorites 🙂
Cathy
I hear ya! We've just moved, and our kitchen does not have enough storage space. So, until we get some more cupboards installed and pot hangers up, I have one to two square feet of workspace on my counter, depending on whether or not I need a countertop appliance. There is also a dishwasher sitting in the corner waiting for the cupboards to be installed. It's hard to be be productive when you don't know where anything is!
Soup is a great solution.
Daniela Modesto
I feel your pain Cathy! Yours is even more intense since you're in a new space but it also means many new and exciting possibilities! Congratulations to you!
Megan Stevens
Mmm, I love how thick it is, and the apple and the thyme...and the sweet potato. So yummy!! Hope you get your order and kitchen back soon!! 🙂
Daniela Modesto
Thank you so much Megan! Ah only a few more days and I'll be back in business 😛
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What a gorgeous soup. Love that you make a curried version!
Daniela Modesto
Thank you Linda! It adds such a nice taste and flavor!
tessa simpson
Love the flavors in this cozy soup!! I bet curry addition is amazing!
Daniela Modesto
Thank you so much, Tessa! It's so good!
Lindsey Dietz
We've been doing lots of blended soups lately! And I just restocked my curry powder. I know what I'm making next!
Daniela Modesto
Awesome Lindsey!! They're so easy to make and so darn tasty too!
ChihYu
That soup looks so creamy and delicious plus it's gorgeous looking! YUM!
Daniela Modesto
Hi Chih You, thank you so much for the kind words! It's one of my favorite soups!
Shelby
I could live off of soup in the fall- this sounds delicious!
Daniela Modesto
Shelby - totally agreed with you there!
Cheryl
I just made this soup and it is absolutely delicious. I used vegetable stock. I kept the garlic in and blended it since we like garlic. I used more onion and two apples. I used lemon curry. It is a wonderful recipe!! Thank you
Daniela Modesto
That is amazing Cheryl! Thank you so much for letting me know! I'm thrilled you liked it! and nice addition of the lemon curry! 🙂