When the weather turns cool, the perfect antidote is a big bowl of soup. This curry butternut squash soup is a balanced combination of flavors that’s finished with creamy coconut milk. It’s delicious, completely warming, and perfect for cold fall or winter weather. Plus, it’s a really quick and easy weeknight soup to prepare.
In a 6-quart stockpot, melt the butter over medium heat. Once melted, add the onion and carrot. Sauté the onion and carrot until soft and translucent, 4-6 minutes. Add the garlic and salt, and cook for 1 minute. Add the curry, cumin, red pepper flakes, and ginger. Stir and cook the spices until fragrant, about 1 minute.
1 medium onion, 2 carrots, 2 tbsp butter (or ghee), 2 cloves garlic, 1 tsp salt, 1 ½ tbsp yellow curry powder, ½ tsp cumin, ¼ tsp red pepper flakes, 2 tsp freshly grated ginger
Add the diced squash, apple, and stock. Bring the soup to a boil, cover it, and reduce it to a simmer. Simmer until the squash and apples are soft, 45-60 minutes.
When slicing up butternut squash, make sure to use a sharp knife. While a sharp knife does sound more dangerous, it tends to cause fewer accidents because you’ll be able to cut easier and more precisely.
Make sure to peel the squash before adding it to the soup. While roasting butternut squash with the peel left on is fine, when adding it to a soup, the peel can add a gritty or grainy texture to the resulting blended purée.
For the apple, the peel can be left on or removed. Since apple skin is very thin, it will not impact the texture of the soup if left on. This will save a step and make preparing the soup a bit faster.
To know when the soup is ready to blend, simply take a piece of the butternut squash and, using a wooden spoon, smash it against the side of the kettle. If it meets no resistance, the squash is cooked, and the soup is ready to blend.