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!
Curried Butternut Squash Soup
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!
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
Garnishes
- Green onions
- Coconut, lightly toasted (I’ve used both sweetened and unsweetened.)
- Cashew pieces
How to Make Butternut Squash Soup with Apple
- 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 1/2 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 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.
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, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Creamy Butternut Squash Soup FAQs
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.
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.
Paleo Butternut Squash Soup with Apple
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
- 1/2 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 1/2 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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Kristin
Friday 4th of April 2014
Question: Why don't you roast anything with olive oil? Are you talking pure olive oil or extra virgin olive oil? Thanks!
Kimberly
Friday 4th of April 2014
You've read my mind!! I was craving butternut soup yesterday, so I was so pleasantly surprised to receive your recipe this morning! How do you do it? :)
Can't wait for dinner tonight!
Carol at Wild Goose Tea
Thursday 3rd of April 2014
Mmmmm bananas and squash soup. I am not too sure about that either and I love bananas. But APPLES in squash soup---Yay! That is a match made in heaven. I don't know what it is about squash soup, but it is sooooo satisfying. I think the addition of the apple and the curry would add even more to the satisfaction.
Natalie Perry
Thursday 3rd of April 2014
YES. The apples add just the right amount of sweetness. It's delicious!