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Small black ramekin filled with roasted butternut squash soup and garnished with coconut milk, pumpkin seeds, and ground cinnamon.
4.91 from 11 votes

Curried Butternut Squash Soup Recipe

This Curried Butternut Squash Soup is made with classic autumn flavors such as fresh ginger, garlic, butternut squash, and hints of ground cinnamon. Just as creamy and delicious as my popular butternut squash soup recipe.
Prep Time25 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 40 minutes
Servings: 8 people
Calories: 261kcal
Chef: Jessica Randhawa

Ingredients

For the Roasted Butternut Squash

For the Curried Butternut Squash Soup

  • 1 tablespoon olive oil
  • 2 medium yellow onions - chopped
  • 5 stalks celery - chopped
  • 5 large carrots - chopped
  • 6 cloves garlic - peeled and crushed
  • 1 2-inch piece fresh ginger - minced or roughly chopped
  • 1 tablespoon curry powder
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup apple juice
  • 6 cups low-sodium vegetable broth - plus more as needed
  • 1 (13.5 ounce) can full fat coconut milk - optional

Optional Toppings

  • pumpkin or sunflower seeds
  • homemade croutons
  • fresh herbs or ground cinnamon
  • cheese
  • coconut cream

Instructions

For the Roasted Butternut Squash

  • Preheat oven and prepare squash. Preheat oven to 400 degrees F and line a large baking sheet (or two) with parchment paper). Using a large, sturdy knife to cut ends from the butternut squash. Next, use a vegetable peeler or a paring knife to slice the skin from the butternut squash by holding one end of the squash with one hand and slicing with the other. Cut the squash in half lengthwise and scoop out the seeds and stringy bits from each half. Cut your butternut squash into small half-inch to one-inch cubes and transfer to a large mixing bowl.
  • Season. Toss the butternut squash cubes with two tablespoons of olive oil, curry powder, ground cumin, and salt.
  • Bake. Transfer the seasoned butternut squash to a lined baking sheet and roast in the oven for approximately 25 minutes, or until cooked to desired doneness. Set aside until ready to use (this step may also be done ahead of time).

For the Curried Butternut Squash Soup

  • Cook the root vegetables - Heat one tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the onions and cook, stirring often, for 4-5 minutes or until the onions soften and turn translucent. Add the carrots and celery and mix well to combine with the onion. Cover and continue to cook over medium heat for 10-15 minutes, stirring often.
  • Add the aromatics and spices. After approximately 10 minutes or so, stir in the minced garlic and ginger and sautè for approximately 1 minute. Stir in the curry powder, salt, and pepper, mixing well, before adding the pre-roasted butternut squash to the pot.
  • Add the apple juice and broth. Add the apple juice and vegetable broth (or water) to the pot and bring to a boil. Cover and reduce heat to a simmer. Allow vegetables to simmer for approximately 30 minutes, or until everything is softened.
  • Blend soup - Once all the vegetables have softened, remove from heat and grab your best blender, food processor, or immersion blender.  Working in batches, fill your blender approximately half full with the butternut squash and broth mixture and blend until completely pureed. Pour your pureed soup into a new pot. Repeat until all the vegetables have been pureed.
  • Season to taste - Place your blended soup over low heat. Stir in the coconut milk and season with salt and pepper, to taste. Stir often to prevent the soup from burning.
  • Serve - Serve with all your favorite toppings including homemade croutons, pumpkin or sunflower seeds, fresh herbs, shredded cheese, bacon bits, ground cinnamon, and coconut cream, if desired.

Notes

  1. The broth (or water) should reach just below the top of the chopped vegetables - or enough for all the vegetables to cook in the broth.
  2. If you prefer not to add apple juice - add two cored and roughly chopped apples at the same time as the spices and replace the juice with additional broth or water (if needed).
  3. For soups like this, don't worry about overboiling your vegetables (so no need to set a timer for 30 minutes exactly). As long as all your vegetables are nice and mushy, you're good to go.
  4. You may want to let your vegetables and broth cool slightly before blending.  If you're in a hurry, make sure to only fill your blender half way and pulse before blending. If your mixture is too thick or you're having trouble blending, don't hesitate to add more vegetable broth until you reach your desired consistency.
  5. Soup will thicken after cooling. Add additional vegetable broth or water as needed to reach desired thickness when reheating.
  6. Nutrition information does not include suggested toppings.

Nutrition

Calories: 261kcal | Carbohydrates: 31g | Protein: 3g | Fat: 15g | Saturated Fat: 1g | Sodium: 620mg | Potassium: 856mg | Fiber: 6g | Sugar: 9g | Vitamin A: 21352IU | Vitamin C: 43mg | Calcium: 126mg | Iron: 2mg
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