A curried butternut squash and apple soup recipe that’s creamy and sweet and full of flavour. This is the perfect gluten-free, vegan and easy-to-make soup to warm up with on a cool fall night.
Soup’s on, friends!
Today I am sharing an insanely delicious Curried Butternut Squash and Apple Soup that’s not only easy to make, but it also’s plant-based AND gluten-free and will have you running back to the pot for seconds and maybe even thirds.
Because it is good and good for you!
And because what cool and chilly Fall day isn’t a hundred times better with soup.
Cooler temperatures mean just 2 things – all things pumpkin and squashes and other fall produce (like apples!) and the start of soup season!
Could I BE any happier?
The butternut is my favourite squash. I know that sounds kind of boring. Especially because walking around your local farmer’s market, you see a hundred different, super unique and interesting squashes all with different colours and shapes.
But my favourite is still the butternut. It’s so sweet yet mild. Always cooks up perfectly and is always delicious. Soup. Pasta. You name it. If it has butternut squash in it, you know it’s going to be good.
MORE ABOUT THIS BUTTERNUT SQUASH AND APPLE SOUP RECIPE…
There is just so much to love about this soup.
The coconut, the curry, the squash and the apples go so well together!
I used both coconut oil AND coconut milk here. I love coconut milk, especially the full-fat stuff. It’s so creamy and thick and delicious and makes everything taste so rich and delicious.
And apples. Have you ever added an apple to a soup before? I have – this soup – and it was a total game changer! And the apple here gives this soup a tart but sweet and overall goodness like no other. And apple and yellow curry are such a perfect match. Don’t forget the apple!
Cutting the butternut squash can be the most challenging part of this soup. It’s a hard veggie that is also so awkwardly shaped and has seeds in the middle that tend to go everywhere. I followed this tutorial to cut my squash into chunks and it worked great.
This soup is a little sweet, a little spicy and super warming. If you want to make it a little sweeter, add some maple syrup when you add the coconut milk. If you want a more mild soup, forget the cayenne pepper and make sure you are using a mild yellow curry powder.
Best served right away with lots of cilantro and seeds on top!Print
A curried butternut squash and apple soup recipe that’s creamy and sweet and full of flavour. This is the perfect gluten free, vegan and easy to make soup to warm up with on a cool fall night.
- 1 tablespoon coconut oil
- 1 cup onion, chopped (from 1 small onion)
- 1 tablespoon garlic, minced or grated (from 3–4 large cloves)
- 1 tablespoon ginger, minced or grated (from 1 thumb-sized piece of ginger)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup Granny Smith apple, skin on and chopped (about 1l apple)
- 1 cup carrot, peeled and chopped (from 1 carrot)
- 5–6 cups butternut squash, peeled and cut into 1-inch cubes (1 small-medium squash)
- 1 tablespoon yellow curry powder
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cayenne
- 3 cups vegetable stock (try homemade or store bought)
- 1 15 oz can full fat coconut milk (about 1 1/2 cups)
- Heat coconut oil in a soup pot over medium heat.
- Add onion to the hot pot. Cook, stirring frequently, for about 5 minutes or until just translucent. Add the garlic, ginger and salt and pepper and stir until the garlic is fragrant.
- Add the apple, carrot and butternut squash to the pot and stir well to incorporate into the onions and garlic. Cook for 3-5 minutes or until the apples start to soften.
- Add the curry powder, cumin, cinnamon, nutmeg and cayenne to the pot, stirring so all the vegetables are well coated with the spices. Cook for about a minute until the spices are very fragrant.
- Add the vegetable stock. Bring the soup to a boil then reduce and simmer for 20 minutes until the butternut squash is tender.
- Remove the pot from the heat and blend into a smooth and creamy puree using an emersion blender in the soup pot, or transfer to a food processor or blender and blend in batches if necessary. (Let the soup cool slightly if you are using a food processor or blender.)
- Return the soup to the pot, if you had to remove it, and stir in the coconut milk. Season with additional salt and pepper.
- Serve immediately garnished with cilantro.
- Prep Time: 20 minutes
- Cook Time: 35 minutes