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Claire's Curried Butternut Squash Soup
Claire's Curried Butternut Squash Soup
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
105 minutes
Cozy butternut squash soup with creamy coconut milk, tangy apple, and fragrant curry - perfect for chilly autumn evenings.
Ingredients:
  • 1 shallot, minced
  • 1 butternut squash
  • 1 tablespoon olive oil, or as needed
  • 1 onion, chopped
  • 2 tablespoons curry powder, or more to taste
  • 1 teaspoon ground turmeric
  • 1 apple, cored and chopped
  • 1 slice fresh ginger, minced
  • water to cover
  • 1 (14 ounce) can coconut milk
  • salt to taste
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C), then pierce the butternut squash and place it on a baking sheet.
  • Roast in the preheated oven for about 45 minutes until tender. Let the squash cool until easy to handle, then halve, remove the seeds, peel, and chop the flesh.
  • In a skillet over medium heat, sauté onions and shallots in olive oil until translucent, approximately 10 minutes. Stir in curry powder and turmeric, cooking until well combined, about 2 minutes.
  • Combine squash, apple, and ginger with the onion mixture and add water until ingredients are covered. Bring to a boil, then simmer for about 15 minutes until squash and apples are softened. Mash or blend until smooth using a potato masher or immersion blender.
  • Combine creamy coconut milk with a touch of salt in the soup, then let it simmer for an additional 3 minutes until warmed through.

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