Claire's Curried Butternut Squash Soup

4.7
(15)
14 Reviews
5 Photos

So easy and so perfect for fall, this one's from the collection I created for my kiddo when she was a starving college student. I top it with toasted pumpkin seeds or curried almonds.

Submitted by Leslie Kelly
Published on June 19, 2020
5
5
5
Prep Time:
15 mins
Cook Time:
1 hr 20 mins
Additional Time:
10 mins
Total Time:
1 hr 45 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts

Ingredients

  • 1 butternut squash

  • 1 tablespoon olive oil, or as needed

  • 1 onion, chopped

  • 1 shallot, minced

  • 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

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash and place on a baking sheet.

  2. Bake in the preheated oven until tender, about 45 minutes. Allow squash to cool until easily handled; cut in half, scoop the seeds, peel, and chop the flesh.

  3. Heat olive oil in a skillet over medium heat; cook and stir onion and shallot until translucent, about 10 minutes. Add curry powder and turmeric and cook until evenly coated, about 2 minutes.

  4. Mix squash, apple, and ginger into onion mixture; add enough water to cover. Bring liquid to a boil, reduce heat to medium-low, and simmer until squash and apples are softened, about 15 minutes. Mash soup using a potato masher or blend with an immersion blender until squash is broken up.

  5. Mix coconut milk and salt into soup and simmer until heated through, about 3 minutes more.

Nutrition Facts (per serving)

388 Calories
25g Fat
44g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 388
% Daily Value *
Total Fat 25g 32%
Saturated Fat 19g 96%
Sodium 68mg 3%
Total Carbohydrate 44g 16%
Dietary Fiber 9g 31%
Total Sugars 11g
Protein 6g 11%
Vitamin C 60mg 66%
Calcium 171mg 13%
Iron 7mg 36%
Potassium 1299mg 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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