Have you ever tried Curried Butternut Squash Soup? I love a good butternut soup (I have about 5 on the blog!), but this naturally sweet, curry-infused version is perfection. I’ve tweaked this recipe to include apples for added sweetness and adjusted the spices to ensure it's a wholesome meal you'll want to cozy up with!
Have you ever tried Curried Butternut Squash Soup? I love a good butternut soup (I have about 5 on the blog!), but this naturally sweet, curry-infused version is perfection. I’ve tweaked this recipe to include apples for added sweetness and adjusted the spices to ensure it's a wholesome meal you'll want to cozy up with!
What is Curry Butternut Squash Soup
While you can season a butternut squash soup a lot of ways, ones that have some curry powder is a rather classic take on it. It’s usually a blend of cooked squash, aromatics, broth, and seasonings.
Why You'll Love This Butternut Squash Soup Recipe
- If you’ve never made a blended butternut soup before it’s a great recipe to start with! It’s easy, straightforward with a little wiggle room for improvisation.
- It’s versatile and can easily take on some protein if you’re wanting that. Leftover roast chicken or a can of chickpeas (ohhh roasted would be fab) would work well here.
- It freezes well! Have an abundance of squash? Make a great big batch and freeze them for later in the year when you get a hankering.
Curry Butternut Squash Soup Ingredients
For the Soup
- Butternut squash
- Yellow onions
- Apples
- Coconut oil
- Homemade Chicken Stock (Or store-bought)
- Freshly Ground Curry Powder
- White wine vinegar
- Salt and pepper
How to Make Butternut Squash and Apple Soup
- Preheat oven to 425°F (220°C).
- Peel the butternut squash, remove the seeds, and chop into 1-inch cubes. Peel and chop the onion into 1-inch cubes. Chop the apple into 1-inch cubes. (No, I don't peel them.)
- Place all of the cubes in a large bowl and toss them with melted coconut oil, 1 teaspoon salt, and ½ teaspoon pepper. Divide the cubes on two rimmed baking sheets and spread evenly in a single layer. Roast for 35-45 minutes, tossing once or twice, until very tender.
- Transfer the vegetables to a large pot and add the chicken broth. Add curry powder and let it simmer for 5-10 minutes. Blend using an immersion blender or work in batches using a regular blender. The soup should be smooth. Stir in white wine vinegar.
- Ladle soup into bowls and sprinkle with condiments.
Paleo Butternut Squash Soup Topping Ideas
I love serving this soup with thinly sliced green onions, flaked coconut (lightly toasted), and/or roasted cashew pieces. You also garnish with other seeds such as sunflower or pumpkin seeds.
What to Serve with Best Butternut Squash Soup
A side of Zucchini Flatbread would be perfect with this soup recipe!
If you aren’t following a Paleo diet, you could serve with freshly sliced Sourbread or croutons.
How to Store Butternut Squash Curry
Store any leftovers in a lidded container in the fridge for up to a week. You can also freeze leftovers!
How to Freeze Paleo Butternut Squash Soup
Yes! Freezing soup is so easy and make the perfect light meal for when you don’t feel like cooking. Simply let the soup cool down completely before pouring it into freezer safe containers.
More like this Recipe for Butternut Squash Soup
AND if you love this recipe, you'll probably love the other butternut squash soup recipes on my site!
Roasted Butternut Squash, Carrot, and Ginger Soup
Azteca Squash Soup with Chorizo
If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Curry Butternut Squash Soup Recipe FAQS
The secret lies in the roasting! Everything tastes better when roasted in my opinion, and this soup recipe is no different!
Yes. I prefer peeling the butternut before baking it so that you don’t have to wait for it to cool down to peel it after cooking it. Either way you’ll have to peel it. If you had that idea, you could always buy butternut pieces that are already peeled and chopped.
Yes. Although that entirely depends on your definition of healthy. If you’re watching your carbs, butternut squash tends to be higher in carbs so keep that in mind. If you lean towards lower fat recipes, use low-fat milk in place of coconut milk or cream in soups like this. But otherwise it’s nutrient-rich and I’d consider it healthy.
If your squash to liquid ratio is good, then you won’t need a thickening agent. If you happen to be working with a squash on the small side and your soup is thinner than you’d like, ladle out some soup into a liquid measuring cup. Whisk 2-3 Tablespoons of cornstarch or another similar type of thickener and then pour it back into the soup. Bring it up to a simmer again and wait for it to thicken. Repeat until it’s the consistency you prefer.
Curry Butternut Squash Soup Recipe
This quick little soup has a hint of Indian spices, but what really makes this soup shine are the garnishes on top -- sliced green onions, toasted coconut, and roasted cashews are a must!
Ingredients
For the Soup
- 1 large butternut squash
- 2 yellow onions
- 2 apples, preferably sweet
- 3 Tablespoons coconut oil, melted
- 1 quart chicken stock
- ½ teaspoon curry powder
- 2 Tablespoons white wine vinegar
- salt and pepper
Garnishes
- Thinly sliced green onions
- Flaked coconut, lightly toasted (I've used both sweetened and unsweetened.)
- Roasted, salted cashew pieces
Instructions
Preheat oven to 425 degrees F.
Peel the butternut squash, remove the seeds, and chop into 1-inch cubes. Peel and chop the onion into 1-inch cubes. Chop the apple into 1-inch cubes. (No, I don't peel them.)
Place all of the cubes in a large bowl and toss them with the coconut oil, 1 teaspoon salt, and ½ teaspoon pepper. Divide the cubes on two rimmed baking sheets and spread evenly in a single layer. Roast for 35-45 minutes, tossing once or twice, until very tender.
Transfer the vegetables to a large pot and add the chicken broth. Add curry powder and let it simmer for 5-10 minutes. Blend using an immersion blender or work in batches using a regular blender. The soup should be smooth. Stir in white wine vinegar.
Ladle soup into bowls and sprinkle with condiments.
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