Curried Squash Soup

Made with sweet potatoes and butternut squash, this curried soups is a beautiful balance with creamy coconut milk, apples and crunchy pumpkin seeds sprinkled on top.
By Jill Nammar

Curried Squash Soup

This beautiful butternut squash soup with sweet potatoes, apples, mild curry and swirls of creamy coconut milk is our delicious lunch today. I highly recommend coming home to it after a long walk in the autumn air.

It’s a soup special enough for Thanksgiving. On a cozy Sunday, it can’t be beat. Slurp it with a side of crusty bread or crackers and you’ll be headed to the comfort zone.

Curried Squash Soup

I’ve made a lot of sweet potato and butternut squash soups in my day. This one is my favorite. The contrasting texture appeals to me. The addition of cider and apples gives it wonderful depth of flavor.

This wholesome soup is packed with vitamins, minerals, antioxidants and omegas. I hope you’ll give this recipe a try! You won’t be disappointed. The crunchy toasted coconut and pumpkin seed topping is the perfect finishing touch.

Curried Squash Soup
 
With sweet potatoes and butternut squash, this curried soups is a beautiful balance of creamy coconut milk, apples and pumpkin seeds sprinkled on top.
Author:
Recipe Type: Main
Serves: 10 cups of soup
Ingredients
  • 6 cups of peeled and chopped butternut squash (select a butternut squash weighing about 2 pounds)
  • 3 large sweet potatoes, peeled and chopped
  • 1 onion, chopped
  • 2 small to medium apples, peeled and chopped
  • 2-inch piece of ginger, peeled and grated
  • 2 large garlic cloves, minced
  • 1 can of full fat coconut milk. Do not shake the can.
  • 2 cups of apple cider
  • 2½ tablespoons of mild curry powder (or to your taste)
  • 4 vegetable bouillon cubes (optional)
  • Oil, butter or ghee for cooking
  • Salt to taste. I use sea salt
Toasted Pumpkin Seeds
  • 2 cups of pumpkin seeds
  • ½ cup of flaked or shredded coconut
  • 6 tablespoons of honey or vegan substitute
  • Oil, melted butter or melted ghee for cooking
  • Salt to taste. I use sea salt.
Instructions
  1. Preheat the oven to 325 and line a baking tray with foil. Toss the coconut and seeds with salt, honey and oil. Spread out in a single layer. Bake for about 10-15 minutes or until the coconut is golden brown. Sprinkle with a little more salt. Scrape into a bowl and reserve. (It will be soft when taken out of the oven but hardens as it cools.)
  2. Sauté the onion in a soup pot with some oil, butter or ghee until it's soft. Stir in the curry powder and toast it for about 30 seconds to release its flavor. Add the apple cider, 4 cups of water, the bouillon cubes, squash, sweet potatoes, apples, ginger and garlic. Salt to taste. Bring to a boil. Cover and simmer until the squash and potatoes are soft. Blend some of the soup in a blender or an immersion blender to thicken it. Keep some of the potatoes, squash and apples in tact. Stir the coconut milk to taste (do not to shake the can so that the coconut cream remains at the top.) Use ⅓ to ½ cup of the coconut cream in the soup and heat through. Serve with the toasted coconut and pumpkin seed topping.
Notes
The soup is vegan or vegetarian, depending on how you prepare it.

I use a microplane zester to grate the garlic and ginger directly into the pot.

 

Jill Nammar

Jill has been cooking and serving meals for most of her life. As she was growing up, he parents owned a restaurant and an ice cream parlor where she became immersed in food. The kitchen is truly her comfort zone. Jill's recipes are influenced by France, the Mediterranean and Morocco, and often the bright flavors of Southeast Asian cuisine, too. She cooks to inspire others to whip up flavorful food in their own kitchens. Each recipe has a notes section with helpful tips, techniques and secret ingredients to follow. Taste and see how easy it is to create delicious meals.

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