Dairy-free Dinner Gluten-free Seasonal Vegan Vegetarian

Creamy Curry Butternut Squash Soup

November 7, 2019

If there is one thing I love most about cooler temps it is ALL THE SOUP.

I’m one of those people that could live off soup when the temps drop but my better half doesn’t agree and if we have soup he demands something to dip into it, like corn bread, biscuits, crusty bread or crackers, which I agree to ALWAYS so I can have soup.

One of the first soups I always make in the Fall is this soup! Butternut squash starts popping up in my grocery store and I immediately start collecting the ingredients to make this soup. And most of the time I already have all the ingredients in my pantry, sans the butternut squash. This recipe only has 5 ingredients (if you don’t count olive oil, salt, pepper or condiments). Plus I love anything I can prepare with minimal clean up and this one pretty much fits that bill. All you need is two cookie sheets lined with parchment paper (makes for a quicker clean up), large pot and an immersion blender or stand alone blender. Bonus: leftovers. Soup is always better the next day and this one is no exception!

This recipe whips up pretty quick making for a great weeknight meal. Butternut squash, onion and green apples get tossed in olive oil and S&P and nicely roasted…I know what you’re thinking, apples?! YES!! It’s a must, it lends a nice sweetness and balances out the flavors perfectly. Everything gets puréed with some broth and poured into a large pot to heat up while you continue to add more broth to thin out the soup as needed. The addition of curry powder adds a nice spice and with the condiments of toasted coconut and green onions the flavors harmonize perfectly! You’ll wonder why you never thought of curry and apples in butternut squash soup before.

I hope you enjoy this soup as mush as I do. Please let me know if you give it a try by tagging me #platefulnutrition on IG.

AuthorPlatefulCategoryDairy-free, Entree, gluten-free, Vegan

Yields1 Serving

1 large, peeled & cubed butternut squash

2 yellow onion, sliced

2 green apples, peeled & cubed

4 cups vegetable broth or broth of your choice

3 tbsp olive oil

salt

pepper

1 tsp curry powder

¼ cup toasted coconut

2 green onion, sliced

Preheat oven to 425 degrees F. On two parchment lined cookie sheets divide butternut squash, apples and onions onto each cookie sheet. Toss 1-2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper with each cookie sheet. Roast 40-45 minutes or until squash is tender.

Using a blender (I used Blendtec) place 1/2 roasted veggies and 1 cup broth and puree until smooth. Pour into large pot and repeat with other 1/2 of veggies and broth in the blender and add to the pot.

Add additional broth to large pot of butternut soup to create desired consistency. Add curry and additional salt and pepper to taste.

Once soup hot, ladle into bowls and top with toasted coconut and sliced green onions.

TIPS:
Store leftovers in fridge, best consumed within 3 days
Gluten-free, dairy-free and vegan if made as is