Super healthy delicious soup for the winter. You can add coconut milk for more richness.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat coconut oil and butter together in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil-butter mixture until slightly softened, 1 to 2 minutes. Season with salt and black pepper.

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  • Stir squash, sweet potatoes, and apple into the onion mixture and cook until heated through, about 5 minutes. Pour in chicken broth and bring to a boil; add basil, curry powder, and bay leaf. Reduce heat and simmer until sweet potatoes and apple are softened, 15 to 20 minutes. Remove from heat and season with salt and pepper.

  • Puree soup in the pot with a hand blender until smooth.

Nutrition Facts

154 calories; protein 2.6g 5% DV; carbohydrates 27.5g 9% DV; fat 4.5g 7% DV; cholesterol 5.1mg 2% DV; sodium 57.1mg 2% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/07/2016
What a great mix of flavors. Substantial enough for a meal. Read More
(2)

Most helpful critical review

Rating: 3 stars
10/20/2016
I replaced the bay leaves with tarragon turned out great. Read More
(1)
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/15/2015
This was one of the best squash soups I have ever had! Full of flavor due to the curry. I used chicken broth - not the coconut milk - and it was plenty rich and I could taste the coconut oil. Garnished it with a dollop of plain greek yogurt and served it alongside a kale salad with toasted pecans dried cranberries pomegranate seeds crumbled blue cheese and balsamic! Great fall/ winter pairing! Read More
(2)
Rating: 5 stars
10/07/2013
I thought this was delicious! Tastes a lot like butternut squash soup I've made. Great to know I can also use banana squash. Love it topped with a little sour cream and toasted sunflower or pumpkins seeds. Read More
(2)
Rating: 5 stars
12/12/2015
Absolutely perfect recipe. Subbed olive oil for coconut oil. Read More
(2)
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Rating: 5 stars
08/06/2016
What a great mix of flavors. Substantial enough for a meal. Read More
(2)
Rating: 3 stars
10/19/2016
I replaced the bay leaves with tarragon turned out great. Read More
(1)
Rating: 5 stars
11/07/2015
Sub pears for sweet potato limited grocery store. It was amazing! Read More
(1)
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Rating: 5 stars
10/22/2020
Made this tonight and loved it. Easy, quick, and healthy. A great way to utilize in-season produce in the fall. Read More
Rating: 5 stars
01/09/2018
Added a dash of Tarragon in the absence of enough bay leaves when I doubled the batch. Leftovers didn't last long but were even better once it sat in the fridge overnight. The flavors came together beautifully! Read More