This roasted butternut squash soup recipe combines the natural sweetness of butternut, apples, and maple with the richness of coconut cream and warm curry spices.
This roasted butternut squash soup has a silky texture and balanced flavors, making it a comforting dish for fall or winter evenings. You’ll love how well the leftovers reheat for lunch the next day!
Roasted Butternut Squash Soup Recipe
First, prep your butternut squash by peeling it and dicing it into 1-inch cubes. Place cubes into a rectangular baking dish and drizzle with maple syrup, salt & pepper Bake at 350 degrees till tender (about an hour).
In a large soup pot, heat olive oil
Add the onion and sauté over medium heat for 8 minutes.
Next, add the apple pieces, roasted butternut squash, vegetable broth, and spices. Let simmer for 10 minutes till the apples are fork-tender.
Then, blend till smooth. (Use an immersion blender or transfer your soup to a blender or food processor (in batches) and blend just till smooth. Transfer the soup back to your soup pot.)
When blending the soup, be sure to let it cool slightly before using a blender or food processor to avoid splattering hot liquid. An immersion blender can be more convenient for blending hot soups directly in the pot.
Next, add in your coconut milk, or heavy cream, and let it simmer for another 10 minutes or so till heated through again.
Season with salt and pepper to taste.
Garnish with cream, toasted pumpkin seeds, and thyme leaves, and enjoy!!
Garnish Your Bowl
You can garnish this easy butternut squash soup recipe according your your tastes:
Drizzled coconut cream, heavy cream, or half & half.
Add toasted pumpkin seeds!
Sprinkle with fresh herbs like Thyme or Basil Leaves 😉
Ingredients
- 1 medium Butternut Squash (about a pound and a half)
- 1/8 cup maple syrup
- Oil – You can use coconut oil, avocado or olive oil. Avocado oil works well for sautéing the onion due to its high smoke point and neutral flavor.
- 1 yellow onion
- 1 apple (any kind, peeled and cubed.)
- Vegetable stock , chicken broth or chicken stock
- 4 teaspoons curry powder
- 3 teaspoons grated fresh ginger (or 4 teaspoons ginger paste)
- Coconut milk or heavy cream (14 oz can). Coconut milk adds creaminess and a subtle coconut flavor. Make sure to shake the can of coconut milk before opening it to ensure that the cream is well mixed with the liquid.
- Salt & black pepper
TOOLS
Large soup pot
Blender, food processor or stick blender
Wooden spoon
Knife and peeler (unless you buy pre-cut squash at the grocery store.)
How To Store Leftover Soup
If you have leftovers, store them in a glass jar with a lid or an airtight container. For freezing, transfer cooled soup into a freezer-safe bag or container for up to 2 months.
Serve With
I love to serve Roasted Butternut Squash Soup with homemade rolls! Dip your bread into the soup and enjoy!
I HOPE YOU Love THIS BUTTERNUT SQUASH Soup Recipe! YOU MAY ALSO ENJOY THESE Cold weather Favorites:
Perfect Rump Roast Beef (Our favorite Sunday main dish.)
Perfect Pecan Pie (with maple syrup instead of corn syrup!)
Recipe Card
If you try this recipe and love it, I’d love if you give it 5 stars! Tag me on Instagram @farmhouse_harvest with your delicious creation!
Butternut Squash Soup with Coconut & Curry
Ingredients
- 1 medium Butternut Squash about 1.5 pounds
- 1/8 cup maple syrup
- 2 tablespoons avocado oil
- 1 yellow onion
- 1 apple peeled and cubed
- 2 cups vegetable broth
- 4 teaspoons curry powder
- 3 teaspoons grated fresh ginger or 4 teaspoons ginger paste
- 1 can coconut milk 14 oz can
- Salt and pepper to taste
- Garnish:
- Drizzled coconut cream heavy whipping cream, or half & half
- Toasted pumpkin seeds
- Fresh Thyme or Basil Leaves
Instructions
- 1. Preheat your oven to 350°F (175°C).
2. Peel and dice the butternut squash into 1-inch cubes. Place the cubes in a rectangular baking dish and drizzle with maple syrup. Season with a pinch of salt and pepper. Roast in the oven until tender, about 1 hour.
3. In a soup pot, heat the avocado oil over medium heat. Add the chopped onion and sauté for 8 minutes until soft and translucent.
4. Add the cubed apple, roasted butternut squash, vegetable broth, curry powder, and fresh ginger (or ginger paste) to the pot. Simmer for 10 minutes until the apples are fork-tender.
5. Use an immersion blender or transfer the soup to a blender or food processor (in batches) to blend until smooth. Return the smooth soup to the pot.
6. Pour in the coconut milk and let it simmer for another 10 minutes, ensuring it's heated through.
7. Season the soup with salt and pepper to taste.
8. To garnish, drizzle with your choice of coconut cream, heavy whipping cream, or half & half. Sprinkle with toasted pumpkin seeds and add fresh thyme or basil leaves.
9. Serve and enjoy your delicious butternut squash soup!
Serves: 4-6
Notes
Soup Recipes
Sources
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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