This roasted butternut squash soup recipe is loaded with nourishment & FLAVOR. It's sweet and savory with apples, maple, butternut, coconut cream, onion, and curry!
This roasted butternut squash soup is a creamy soup with a silky texture and natural sweetness. It's perfect for warming up on a cool fall day or a cold winter night. And, 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)
- ⅛ cup maple syrup
- Oil - You can use coconut oil, avocado or olive oil. Avocado oil for sautéing the onion is a healthy choice, as it has a high smoke point and a 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're lucky enough to have leftovers of this delicious soup, just pour them into a glass quart jar with a lid or airtight container. If freezing, pour cooled soup into a gallon freezer-safe zip lock bag. Keeps for 1 week in the refrigerator, or 2 months in the freezer.
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
Indulge in the comforting flavors of this creamy Butternut Squash Soup, a delightful combination of roasted butternut squash, warming spices, and a touch of sweetness. Perfect for a cozy meal, this recipe serves 4-6 and can be garnished to your liking for an extra touch of elegance.
Ingredients
- 1 medium Butternut Squash (about 1.5 pounds)
- ⅛ 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
If you want to make this recipe vegan, you can choose a plant-based alternative for the heavy whipping cream or half & half, like a non-dairy creamer.
Seasoning with salt and pepper to taste is essential to balance the flavors, but make sure not to oversalt initially as you can always adjust the seasoning later.
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Sources
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