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.

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Recipe Summary

prep:
15 mins
cook:
1 hr 20 mins
additional:
10 mins
total:
1 hr 45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

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

Nutrition Facts

388 calories; protein 5.7g 11% DV; carbohydrates 44.3g 14% DV; fat 25.1g 39% DV; cholesterolmg; sodium 68.4mg 3% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/01/2017
Perfectly delicious! I made it as written but only used one T. of curry powder and it came out great. I will use 1 and a half next time. It served 6. I had coconut cream instead of milk on hand but it was great. The squash took 45 min. to cook in the convection oven. It was labor intensive for me but worth the effort. Note: since making it the first time I have learned not to use red curry powder as it is too spicy for my family. Read More
(1)

Most helpful critical review

Rating: 3 stars
04/16/2020
2 ND time. not quite as good as the 1st time. Used a smaller squash and the soup suffered a loss of flavor as a result. Be sure to use at least a 2 lb squash and keep the other ingredients as per the recipe. The only other change I made was using ginger paste. Lovely soup! Read More
13 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/01/2017
Perfectly delicious! I made it as written but only used one T. of curry powder and it came out great. I will use 1 and a half next time. It served 6. I had coconut cream instead of milk on hand but it was great. The squash took 45 min. to cook in the convection oven. It was labor intensive for me but worth the effort. Note: since making it the first time I have learned not to use red curry powder as it is too spicy for my family. Read More
(1)
Rating: 5 stars
01/06/2016
Wow this was good! I loved what fresh ginger did to the flavor of the squash and the apples. Such a great combination. Thanks for sharing this recipe. Read More
(1)
Rating: 5 stars
11/05/2018
This is a delicious and hearty fall/winter soup. I added a can of pumpkin some Apple cider and honey to taste. Next time I would reduce the curry by 1/2. My family loved it. Read More
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Rating: 4 stars
11/05/2018
I replaced the water with chicken broth and be sure to peel the apple. Plus added rice at the end and cooked chicken. VERY GOOD RECIPE Read More
Rating: 5 stars
10/25/2016
Really good and simple - I didn't put enough curry in but added it after first bowl. I always hold back to begin with. Read More
Rating: 5 stars
12/12/2017
Delicious! I loved the sweet and savoury flavors here. The curry and turmeric give it a bright orange color too. I used some roasted puréed squash I had in the freezer so this came together quite quickly. Thank you for the recipe. Read More
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Rating: 5 stars
12/09/2016
My husband and I loved this and went back for seconds. I added the full amount of curry then tasted it before adding the coconut milk. I was worried it would be overpowering but after the coconut milk it was great. Only changes I made were using vegetable broth instead of water/salt and simmering it longer. Sprinkled some roasted sunflower seeds on top since I didn't have pumpkin seeds. Looking forward to having the leftovers! Read More
Rating: 4 stars
01/27/2020
To speed things up I added unsweetened apple sauce. Served with bacon bits for a non-vegan twist! Read More
Rating: 3 stars
04/16/2020
2 ND time. not quite as good as the 1st time. Used a smaller squash and the soup suffered a loss of flavor as a result. Be sure to use at least a 2 lb squash and keep the other ingredients as per the recipe. The only other change I made was using ginger paste. Lovely soup! Read More