I had to share this recipe because it’s so easy and delicious!! The butternut squash pairs wonderfully with the apple, coconut milk, and spices. I’m sure you’ll be making this recipe more than once if you give it a try.
What You’ll Need for This Recipe
Coconut Milk: Light or full fat will work in the recipe. The squash is so creamy you can use light coconut milk without loosing anything.
Stock: You can use chicken or vegetable stock depending on your preference.
How to Make Butternut Squash Soup
1. Halve the butternut squash and then remove the seeds and cut the skin off. Cut into small cubes and set aside.
2. Dice a medium onion and then peel, core, and dice an apple.
3. Add a few tablespoons of oil to a large pot over medium heat and then cook the onion and bay leaves until translucent stirring frequently. Add a desired amount of pepper, curry powder, salt and cracked red pepper.
4. Stir in butternut squash and cook for about 10 minutes stirring occasionally.
5. Pour in the vegetable broth and coconut milk then add the sliced apples. Simmer for about 1 hour stirring occasionally.
6. When the squash becomes tender, remove from heat. Remove bay leaves. Let the soup cool. Transfer to a blender and then blend until smooth and creamy. Heat the soup on the stove or the microwave. Serve with french bread and garnish with thyme, cream, coconut milk or creme fraiche.
Pro Tips for this Recipe
- If you’d like to save time on prep then use pre cut butternut squash.
- I’ve also made this soup with chicken broth and it tastes great too so no need to fret if you don’t like veggie broth!
- I garnished the soup with a big dollop of sour cream and a sprig of fresh thyme. You could add some toasted coconut and curry powder instead for a dairy free variation.
- You can make this ahead of time and heat up just before serving so it’s really great for a dinner party; I’m all about spacing work out when hosting a get together.
- Use spices you enjoy. A bit of ginger or cardamom can be a nice addition.
Frequently Asked Questions
What goes well with this soup?
This is the perfect accompaniment to salads, crusty French bread, roast chicken, or a grilled cheese sandwich.
What flavors can I add?
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Butternut Squash Soup recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Butternut Squash Soup
Ingredients
- 1 butternut squash large to extra large
- 1 onion white, medium
- 1 apple medium, peeled, chopped
- 2 tbsp olive oil
- 2 bay leaves
- 1/2 tsp crushed red pepper
- 1 tsp curry powder
- 13.5 oz light coconut milk one can, 398mL
- 1 quart stock vegetable or chicken
- ¼ tsp black pepper
- 1/2 tsp salt to taste
Instructions
- Peel, core, and dice the apple. Peel de-seed and dice the butternut squash, and dice the onion.
- Add two tablespoons of oil or butter to a large pot over medium heat and cook the onion and bay leaves until translucent making sure to stir frequently.
- Add black pepper, curry powder, salt and cracked red pepper then stir in butternut squash and cook for about 10 minutes.
- Pour in the stock and coconut milk then add in the apples and simmer for about 1 hour stirring occasionally.
- When the squash is tender, remove from heat and pick out the bay leaves.
- Let the soup cool slightly thee transfer to a blender and pulse until smooth and creamy. You could Instead use an immersion blender If desired.
- Heat the soup on the stove or the microwave.
- Garnish with a dollop of creme fraiche or sour cream and some thyme or a drizzle of coconut milk or cream then serve with french bread.
Video
Notes
- If you'd like to save time on prep use pre cut butternut squash.
- I've also made this soup with chicken broth and it tastes great too so no need to fret if you don't like veggie broth!
- I garnished the soup with a big dollop of sour cream and a sprig of fresh thyme. You could add some toasted coconut and curry powder with a drizzle of coconut milk instead for a dairy free variation.
- You can make this ahead of time and heat up just before serving so it's really great for a dinner party; I'm all about spacing work out when hosting a get together.
- Use spices you enjoy, a bit of ginger, or cardamom can be a nice addition.
Hardest part is waiting for the soup to cool down before putting it in the blender! The aroma lures you in and makes you want to eat immediately. Thank you so much for this recipe!
What a perfect pumpkin soup to add to my fall menu recipes! I love that it’s easy, nutritious, and so delicious!
I made this last night and it was delicious! I made it for my aunt and myself with the shrimp recipe for your shrimp tacos (I just made the shrimp, not the tacos) and my aunt (and myself) loved them both :). I will definitely be making them again (only next time I hope to make the entire taco recipe!). Thank you for the wonderful recipes. Next up are your turkey cupcakes, your pumpkin pie and your green been casserole…
Hey Samantha,
The shrimp tacos have such a wonderful flavor, I would love to make them as a bowl! Happy you enjoyed them. 🙂
Let me know what you think of the cupcakes, pie and casserole!
Happy baking!
John
when it says it serves 3 people does that assume that they’re only eating the soup? Would his be able to serve more people if I also cook other things?
Hi Frances,
Yes. You could also double the recipe and make more soup!
Best,
John
How long do I roast the butternut squash for before putting it in the soup? Thanks!
Hi Victoria,
You’ll cook the butternut squash for about 10 minutes. I hope you enjoy the soup!
Best,
John
Hi Victoria,
Cook the butternut squash for about 10 minutes. Enjoy!!
Best,
John
LOVE this! Can’t stop eating it om nom nom
Hi Chelsey,
LOL I’m happy you enjoy the soup so much!! Thanks for the feedback!
Best,
John
I loved the apples in this soup! Such a nice texture!